Kale Salad with Cauliflower "Gratin" – Fustini's Oils & Vinegars

Ingredients

• 1/2 pound kale, de-ribbed and cut into 1/4' ribbons
• 1 garlic clove, peeled, minced
• Kosher salt and fresh ground pepper
• 1/4 cup Fustini's Vinoso red wine vinegar
• 1/2 cup Fustini's Gremolata olive oil
• 1 tablespoon wholegrain mustard
• 4 cups cauliflower florets
• 2 tablespoons butter
• 1 cup panko bread crumbs
• 1 tablespoon each chopped thyme, parsley
• 2 cups Cheese Sauce (below)
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 2 cups whole milk
• nutmeg
• white pepper
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Gruyere cheese
• 2 tablespoons Fustini's Vinoso wine vinegar
• Cayenne pepper to taste