In a small bowl, combine kale, lemon vinaigrette & salt and pepper. Gently massage the dressing into the kale (this tenderizes it). Then add the rest of the ingredients and toss gently to combine. Bon appetit!
Combine all ingredients except the oil in the bowl of a food processor and blend until combined. Slowly add olive oil to emulsify.
Combine all ingredients in a small pot and bring to a simmer over medium low heat, stirring occasionally until the currants ares plumped and the liquid is syrupy (about 5 minutes) Let cool, then remove cinnamon sticks and bay leaves.
In a small bowl, whisk together salt & smoked paprika. Spray a large bowl and a sheet pan with nonstick cooking spray. Add pepitas, corn syrup, and paprika salt and mix to combine. Scrape onto sheet tray. Bake in a 325 degree oven for 30 minutes or until lightly browned, stirring every 10 minutes. Using a bench scraper, scrape seeds into a deep hotel pan. Let cool slightly then add brown sugar (while seeds are still warm) and massage sugar into mixture using hands to separate and break apart seeds. Let cool, then sift off excess sugar. Store in an airtight container.
Wrap thyme and spices in cheesecloth and secure with butcher’s twine. Thinly slice the onions. Combine vinegar, water, sugar and salt in a small saucpan and bring to a boil. Pour over onions and cool overnight. Weigh down the onions with a small plate to keep them submerged in the pickling liquid.