Carrot and amaranth micro salad

Ingredients
1 carrot, large, peeled and shaved
1 green apple, julienned - 1
1 kale Leaf - 1, Finely Chopped
1 spring onion - 1 Small, thinly Sliced
Handful of amaranth micros
For vinaigrette:
1 tbsp blood orange juice
1/2 tbsp olive oil
Salt and pepper to taste
Directions
Arrange by layers starting with a bed of finely chopped kale then the apple, then carrots, and top with the amaranth which will cascade down over all.
Drizzle with blood orange vinaigrette over all.
Enjoy!