Elements: Even though this is a simple salad there are still many elements in it to keep it interesting and really flavorful. The kale was lightly seasoned and I made a roasted garlic, Dijon vinaigrette to hold everything together. Roasted garlic clove, fine olive oil, lemon zest, lemon juice, Dijon mustard, white wine vinegar, seasoned to taste and then emulsified in a processor. There is roasted baby peppers, raw cherry tomato, toasted walnuts and marinated tofu to give the salad a variety of textures. I finished the plate with some grated Dubliner which is nutty and has some real depth…. it reminds me a lot of Parmesan, honestly. Take a bite…. flavor explosion!