Mission Kale Salad With Aji Dressing

• 1 large head Dinosaur, Lacinto, orTuscan kale
• 1/2 cup toaste Marcona almonds
• 1/4 cup crisp fried capers
• 1/2 cup gloden raisins
• 1/2 cup crumbled goat cheese
• 1/2 cup baby heirloom tomatoes, halved
• 1/2 cup standard vinagrette
• 2 tablespoons mayonnaise
• 3 tablespoons jarred, sliced banana peppers
• 2 teaspoons honey

1. Cut ribs from the kale and cut into wide chiffonade.
2. To make the dressing, prepare a 1/2 cup of classic vinagrette in a blender. Add the mayonnaise, peppers and honey and blender until smooth.
3. Rub the kale manually with 1/4 cup of the dressing. Mound the kale and compose an arrangement of the remaining ingredients on each plate, drizzle deconratively with remaining aji dressing.

head dinosaur, almonds, crisp fried capers, gloden raisins, goat cheese, baby heirloom tomatoes, standard vinagrette, mayonnaise, banana peppers, honey

Taken from food52.com/recipes/24778-mission-kale-salad-with-aji-dressing (may not work)