Prepare the fennel by trimming away the root end, stalks and fronds. (You can save them to use for stock). Quarter the bulb and remove the hard inner core. Slice the bulb crosswise into very thin slices. I like to use a mandoline but you can use a sharp chef’s knife. Measure the sliced fennel and place in a large mixing bowl.

Strip the kale of any tough stems. Finely julienne enough kale, cutting crosswise, to equal half the amount of the fennel; add to bowl. Chop enough flat leaf parsley to create an equal amount to the kale. Toss in with the fennel. Peel the clementines and remove as much of the white pith as possible; add them to the bowl along with the olives.

Dress the salad with just enough Sherry Vinaigrette to lightly coat. I like to dress this salad at least 3 hours ahead to allow flavors and textures to improve. Refrigerate during the waiting period. Don’t serve ice cold, but don’t serve at room temp either; aim for slightly chilled for best results. Salad may be made up to 6 hours ahead, or, you can even prep all the greens the day before and then finish the salad the day of.