I recommend letting it sit overnight. The flavors are subtle and flavorful at the same time. With that said, I made several substitutions. My mozzarella had gone bad, so I used avocado - fatty and creamy and similar to the mozzarella, and the flavor did not overpower the fennel and kale flavors. I was out of fish, but had a chicken I’d boiled for stock which was tender and moist. I cut it into cubes or strips and used those. For the dressing, since I was out of oranges and didn’t really want anything too sweet in this salad, so used olive oil, lemon, garlic, a tad of Japanese rice vinegar, a tad of balsamic, a tad of Dijon, salt, pepper, and the one thing that really made this salad was using a spritz of Trader Joe’s Yuzu Hot Sauce on the protein (chicken or fish, either one) each time I had a serving. Okay, yes, in some ways it sounds like a new recipe, but the base of the recipe was the kale and fennel plus some fatty or cheesy item. Had I not seen this recipe, in the time of Covid, I would have not ended up with something as flavorful to use with the substituted items I had laying around in my fridge. Enjoy.