Warm Kale Salad with Roasted Fennel and Cranberry Meyer Lemon Salsa

Ingredients1 small fennel bulb, core removed and cut into 1/4-inch thick slices2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, divided4 cups kale, roughly choppedsea salt and pepper, to taste1/4 sheep’s milk feta or goat cheese, crumbled (optional) Ingredients – Cranberry Meyer Lemon Salsa1 1/2 cups fresh cranberries2 tablespoons maple syrup or honey1/4 cup chopped red onion or shallot1/2 small jalapeño, seeded and finely choppedzest and juice of 1 Meyer lemonfresh cilantrosea salt and pepper, to taste InstructionsAdd all of the ingredients for the Cranberry Meyer Lemon Salsa in a food processor and pulse until coarsely chopped and combined. Salt and pepper, to taste. Let stand at room temperature for around 15 minutes. Stir in freshly chopped cilantro just before serving. Preheat oven to 400ºF. Line a baking sheet with parchment paper. Toss sliced fennel with 1 tablespoon of Terra Delyssa Organic Extra Virgin Olive Oil, and a generous pinch of sea salt and pepper. Spread o