I made the salad this morning to let the dressing marinate and be more absorbed into the kale. I took about 6 cups of chopped kale. Be sure to remove the ribs before chopping. I chopped the kale and then diced two carrots. I took a handful of pecans (about 2 oz) and chopped them with my knife as well. I tossed the large nut pieces into the salad and tossed the pecans, kale and carrots together. The tiny bits of pecan I put into a bowl with a 1/2 teaspoon of cayenne, a 1/4 teaspoon of cumin and the cloves of three garlic that I put through a garlic press. I added 1 tbsp of mustard and 1 tbsp of white vinegar and 1 tbsp of soy sauce. Then I added about 1/2 cup of mayo and mixed together. With salt and pepper to taste, it was ready to dress the salad. I mixed it all in well and stored in the fridge to marry. It has a delicious garlicky tang and a little bit of heat. The nuts add a bit of sweetness to the mix.
For the ragout, I put a small amount of liquid in a skillet and put two bratwurst in to cook. I sliced up two mushrooms and chopped up a tomato. When I turned the bratwurst, I added the mushrooms and tomato to the liquid and put the lid on it. About 8 minutes later, I sliced up the bratwurst and added 1 TBSP of mustard and 1/4 cup of sour cream. A little salt and pepper and it was good to go. Bratwurst has enough spice and flavor that the little mustard and sour cream were plenty of flavor. It made a rich, creamy ragout with plenty of bite.