Fig, Fennel & Parmesan Salad

• 3 cups Baby Kale
• 2 fennel bulbs
• 8 fresh brown figs
• 1/4 cup parsley leaves
• 1/3 cup marcona almonds
• 1/2 cup Parmesan cheese
• 2 tablespoons Olive Oil
• 2 tablespoons Yuzu Rice Vinegar (or any citrus infused-vinegar)
• 1/2 Lemon
• Salt and Pepper

1. Wash the baby kale, place in the bottom of salad bowl.
2. Slice 2 fennel bulbs into thin crescents, place in bowl on top of baby kale.
3. Quarter 8 fresh brown figs vertically, place in bowl on top of fennel.
4. Roughly chop 1/4 cup parsley leaves and 1/3 cup marcona almonds, sprinkle on top of kale, fennel, figs.
5. Shave 1/2 cup Parmesan cheese, sprinkle on top.
6. Drizzle with 2 TBS of olive oil and 2 TBS of yuzu rice vinegar (or any citrus-infused vinegar), the juice of 1/2 of 1 lemon, and salt and pepper to taste and toss!

fennel bulbs, brown figs, parsley, marcona almonds, parmesan cheese, olive oil, vinegar, lemon, salt

Taken from food52.com/recipes/80883-fig-fennel-parmesan-salad (may not work)