Dish With Diane: Chef Todd English's Spring Pea & Goat Cheese Kale Salad

Ingredients

• 1 8 ounce tube goat cheese
• 1 8.5 ounce can coconut milk
• salt and pepper to taste
• 1 bunch lacinato (dinosaur kale)
• 1 bunch baby kale
• 1 bunch red russian kale
• 4 ounce "clam shell" container of pea tendrils
• 1/2 cup english peas, blanched
• 1/2 cup sugar snap peas, blanched
• 5 radish, thinly shaved
• a handful of golden pea shoots & crispy prosciutto (optional)
• 1 cup tarragon vinegar
• 3 cup olive oil
• 1 tablespoon tarragon mustard
• drizzle of honey