Bittersweet Salad

• Salad
• 1/2 kohlrabi
• 1 blood orange or grapefruit
• 1/4 red onion, finely chopped
• 1 small radicchio, washed and torn into bite size pieces
• 1/2 endive, cut into bit size pieces
• 20 grams watercress or
• 10g parsley, roughly choppped
• salt and pepper to taste
• Sherry Vinegar Dressing
• 1 tablespoon sherry vinegar or good quality red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon maple syrup
• Pinch salt

1. To make the dressing, measure ingredients into a jar and shake well to combine.
2. Peel your kohlrabi, thinly slice and cut the rounds into quarters. Peel your orange or grapefruit with a sharp knife, trying to remove all the pith. Slice into rounds and then each round into quarters. Roughly chop the almonds.
3. Place all your ingredients in a mixing bowl, keeping a few pieces of orange & the almonds back for garnish. Start with 2 tablespoons of dressing, gently mix, add more dressing if you need, taste for seasoning. Transfer to a serving dish or individual plates, garnish with almonds and blood orange pieces.

salad, red onion, radicchio, endive, or, parsley, salt, sherry vinegar dressing, sherry vinegar, extra virgin olive oil, maple syrup, salt

Taken from food52.com/recipes/76593-bittersweet-salad (may not work)