Instructions For the vinaigrette, whisk all ingredients together and refrigerate until ready to use. Add kale and spinach to a large salad bowl. Top with remaining salad ingredients. Drizzle with vinaigrette and toss gently.
Spread a thin layer of frosting all over the cake. Don’t worry about making it pretty at this point, you just want to make sure there’s no naked cake peeking out. This is called the “crumb coat.” Think of it as your base coat.