Directions

• Preheat the oven to 350°F (180°C) and adjust an oven rack to the middle position. Line a half sheet pan ((13 x 18 inches [33 x 45 cm]) with parchment paper or foil. Dice the sweet potatoes (about 3/4 inch dice) and place onto sheet the pan. Drizzle with the neutral oil and sprinkle with a scant 1/2 tsp of Kosher salt. Rub the oil and salt into the sweet potatoes gently to ensure they are evenly coated. Place the sheet pan into the oven and roast the sweet potatoes until they are brown and crispy at the edges, approximately 30 minutes.
• RIBBON THE KALE:
  De-stem the kale.
  Hold the stem with one hand and strip the leaves off using your knife or your hand. Discard or compost the stems (or save for stock).
  Stack and layer the leaves.
  Lay 3-5 leaves flat on top of each other, lining them up so the edges match. Don’t overcrowd.
  Roll into a tight bundle.
  Starting from one end, roll the stacked leaves into a snug cigar shape. The tighter the roll, the finer your ribbons.
  Anchor with your non-knife hand.
  Place your non-knife hand flat on top of the roll and gently press down to keep everything compact and steady. Tuck your fingertips slightly inward for safety.
  Slice very close together.
  Using a sharp chef’s knife, make thin crosswise cuts, keeping your slices extremely close (about ⅛ inch apart or thinner). The closer the cuts, the more delicate the ribbons.
  Fluff and separate.
  Use your fingers to gently toss and separate the strands. You’ll have fine, tender ribbons that don’t need massaging.
• Transfer the kale to a large bowl and sprinkle with a small amount of Kosher salt and toss gently. This will allow the kale to wilt slightly and be more receptive to the dressing.
  
• Prepare the Smoked Paprika Orange Dressing: Place the Dijon mustard, honey, garlic and sherry vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until combined. While blending, slowly drizzle in the neutral oil first, then the olive oil, to emulsify into the dressing. Stir in the orange zest, smoked paprika and thyme. Season dressing to taste with Kosher salt and black pepper.
  
• Finely dice the fennel bulb and add to the kale. Add the roasted sweet potatoes, marcona almonds and crumbled goat cheese. Dress the salad to your liking and toss. Season to taste.