Ingredients for the dressing

• ¼ cup toasted cashews (or just use ground cashews, or other ground nuts….don’t worry about the toasting part….but you could toast them a bit in the oven on a cookie sheet to get a bit more flavour….but don’t think this is absolutely necessary….you can even omit the nuts altogether if you like, but they do add a bit more flavour and protein)
• 1 clove garlic, chopping up into really tiny pieces
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• ¼ tsp. salt
• 1 tsp. Dijon mustard
• ¼ cup olive oil
• ¼ cup canola oil

Directions

• In a food processor, or in a jar, combnine the nuts, vinegar, lemon juice, salt and mustard.
• Add the oils slowly and shake after each bit to form an emulsion.
• Toss kale with dressing.
• Grate lots of reggiano parmesan on top.