1 tbsp (15 ml) canola oil

1 tsp (5 ml) white wine vinegar

1 tsp (5 ml) Dijon mustard

1 cup (60 g) kale, stemmed and thinly sliced

1/2 cup (70 g) cherry tomatoes, quartered

1 tsp nutritional yeast (see note)

Place two 5-inch (13 cm) cast iron skillets or ramekins (1 1/4 inches/3.5 cm high) on the middle rack of the oven. Preheat the oven to 400°F (200°C).

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