Inspired by a small plate that I ate at June almost two years ago: Baby kale, fennel, brown figs, Parmesan, parsley, and marcona almonds drizzled with olive oil, yuzu vinegar, lemon juice, salt, and pepper.
Approximate quantities: 2-3 loosely packed cups of baby kale; 2 fennel bulbs, sliced into thin crescents -- a spiralizer or mandoline works well here; 8 fresh brown figs, quartered vertically, or cut into 8ths if they are very large; 1/4 cup parsley leaves, roughly chopped; 1/3 cup marcona almonds, roughly chopped; 1/2 cup Parmesan cheese, shaved; drizzled with olive oil, yuzu vinegar, lemon juice, salt and pepper to taste.
Serves two as a main.
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