Just mixed up that dressing for the kale - oh my!! It certainly appeals to MY taste buds & I will definitely be making it again. Two things ... next time I’ll probably use orange juice and white wine vinegar (which is also considered a substitute for champagne vinegar) instead of buying the Trader Joe’s Orange Muscat Vinegar. Also, I don’t use agave nectar so I just added a tablespoon of the sugar I use (coconut palm sugar), but you could use stevia, turbinado sugar, regular sugar .... just make sure it’s dissolved.
The kale is marinating until dinner tonight and then I’m going to add some toppings ... whatever suits my fancy at the moment. I also made a potato-kale gratin last weekend and here’s a recipe for that: http://www.theironyou.com/2014/11/potato-and-kale-gratin.html Mine turned out beautifully & was good enough I’d serve it to company.
YUMMM. That recipe for Kale and taters sounds great. Thanks for the link.