• 1 head of kale, destemmed and chopped
• 1 cup thinly sliced fennel root
• 1 large bosc pear, thinly sliced
• 3 green onions, chopped (whites and light green only)
• 1/2 cup ricotta, I like Kite Hill
• 1/2 cup pecans (optional to toast)
• 2 tbsp olive oil (for massaging kale)
• 1/2 lemon, juiced (for massaging into kale)

Lemon vinaigrette:

• 1/4 cup olive oil
• 1 lemon, juiced
• 1 1/2 tsp dijon mustard
• 1 1/2 tsp honey
• freshly ground pepper, to taste