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Grate or cube all of your cheeses. Heat a cast iron skillet over medium low heat and add a light coating of oil.

1 clove garlic, peeled Kosher salt 2 anchovy fillets, rinsed well and patted dry 2 teaspoons Dijon mustard

1 bunch lacinato or curly kale, ribs removed and cut into slivers 1/2 container Arugula 1 cucumber, peeled and cut into small cubes

Heat the olive oil and butter in a medium saucepan over medium heat. Add the onion and fennel and sauté for 5 to 7 minutes, until tender. Season with salt and pepper.