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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

Remove husks and rinse tomatillos under warm water to remove stickiness. Chop your tomatillos small. Halve and pit avocados and mash with fork until well crushed.

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.