The easiest way to do it is to grate a bunch of parmesan, make a big batch of candied almonds and dressing, then keep them on hand so you always have the fixings. The only unusual ingredient is the Togarashi, which I had to search out at our local specialty spice shop.
1 bunch Lacinato/Dinosaur Kale, washed, deribbed and thinly sliced
¼ Parmesan, finely grated
1 Honeycrisp (or similar) Apple, thinly sliced
¼ cup Apple-Togarashi Vinaigrette
¼ cup Candied Almonds, roughly chopped
½ cup Apple Cider Vinegar
2 tbsp Honey
1-1/2 cups Olive oil
1 tbsp Thyme, chopped
1 tsp Togarashi
Salt & Pepper to taste
Combine in a mason jar and shake, or mix with an immersion blender.
1-1/4 cup Water
1-1/4 cup Sugar
1 lb Almonds, raw
2 tbsp Sugar
1 tbsp Salt
2 tsp Togarashi
Preheat oven to 350° F.
In a large pot, create a simple syrup by combining the sugar and water and bringing it to a boil; simmer until the sugar is dissolved, about 3 minutes. Add almonds and bring back to a boil. Reduce to simmer for 10 minutes.
Drain completely in a colander, allowing to drip dry for 5 minutes. In a large bowl, toss with sugar, salt and togarashi. Bake on a cookie sheet for 8-10 minutes, and cool on a drying rack.