For the salad:

• 1 bunch red russian kale. stems ribs cut out, leaves chiffonade chopped finely (Kale is tough so you want really fine small pieces but not confetti)
• 2 cups shredded sweetheart cabbage
• 6 sprigs of mint, finely chopped
• ¾ cup finely chopped dry roasted peanuts no salt
• ½ cup whole dry roasted peanuts (to sprinkle on top)
• ½ cup plus 2 tablespoons finely grated Parmesan cheese
• For the dressing:
• ½ cup Driftless Organics Sunflower Oil (or Peanut Oil)
• ¼ cup rice wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 2 teaspoon black pepper
• 1 teaspoons salt
• 1 tablespoon plus
• 1 teaspoon dry mustard 1
• teaspoon worchestershire sauce
• 2 tablespoons Tamari
• ½ teaspoon toated sesame oil
• 1 teaspoon water
• 2 tablespoon finely minced garlic scapes
• Place in a canning jar, screw on lid and shake well till combined (or use an immersion blender).