from Cabrillo Culinary Arts Catering Class Prepare the salad ingredients: 1 bunch of kale, washed, chopped (remove ribs optional) 4 roasted beets 4 apples, chopped into cubes 1 bulb of fennel, thinly sliced Lemony Vinaigrette 3 lemons, juiced & zested Shallots, minced 1 ea 2 tbsp Italian Parsley, leaves picked