Step 1

Heat a saute, or cast iron pan over medium-high heat. Pour the oil into the pan then add the mushrooms and shallot. Sauté until golden brown and caramelized, about 5-7 minutes. Turn off the heat, season with salt and pepper. Set the mushrooms aside while you assemble the rest of the salad. If your quinoa is cold add it to the pan to warm it up.

Step 2

In a large bowl toss the kale with enough dressing to coat. Use your hands to massage the dressing onto the kale leaves. Next, add in the mushrooms, shallot, warm quinoa, scallions and another drizzle of dressing, toss until all of the ingredients are evenly combined. Divide between bowls, top with freshly cracked black pepper and toasted sesame seeds.

Step 3

Place all ingredients in a jar and shake well until emulsified.