Boat Farm Kale Slaw

a large bunch of kale (I used Nero de Toscana but any variety will work)
8 garlic scapes
1 bulb green garlic
1 large poblano pepper
juice of two lemons
1 teaspoon dijon mustard
olive oil
salt and pepper to taste
2 oz. goat feta
(optional) a spoon of anchovy paste or a generous shake of Vietnamese fish sauce

First, make the dressing. Grill the scapes until they are lightly charred and droopy, the garlic bulb until it is squeezable and the poblano until it is blistered and a little soft. Toss the scapes in a food processor or blender, squeeze the garlic clove in as well, discarding the papery shell. Take the pepper off the grill and into a bowl of ice water. When it is cool strip the skin off, halve and discard seeds. Add it to the food processor along with the lemon juice, mustard, anchovy or fish sauce if desired and a little olive oil. Pulse, adding a little oil at a time until the dressing is creamy. Cover and chill.
Cut the kale into thin slaw like strips, toss with dressing in a large bowl. Garnish with crumbled feta. Excellent with a 2009 Cherry Hill Pinot Gris.