Directions:

1. To Prepare Candied Peanuts:
   In a wide, heavy-duty skillet, mix the peanuts with the sugar and water. Cook the ingredients over moderate heat, stirring frequently, until the liquid seizes up. It will take a few minutes. At this point, the peanuts will get crusty and the sugar will crystallize. The peanuts will become dry and sandy, which is perfectly normal. Lower the heat and keep going, scraping up any syrup collecting in the bottom of the pan and stir the peanuts in it, coating them as much as possible. As you go, tilt the pan, removing it from the heat from time-to-time to regulate the heat and the syrup, so you can coat the nuts with the liquid as it darkens without burning the peanuts or the syrup. Right before they are done, sprinkle the peanuts with the salt, and stir them a couple of times. Tilt the peanuts out onto a baking sheet or a marble countertop. Let the peanuts cool completely, then break up any clumps. Store in an airtight container until ready to use.
2. To Prepare Chipotle Dressing:
   In a food processor or blender, add low sodium soy sauce, vinegar, rice wine, agave, lemon juice, chipotle peppers and salt. Process until well-blended. While pulsing slowly, add oil in a slow, steady stream until emulsified. Cover, and place in refrigerator until ready to use.
3. To Plate Baby Kale Salad with Candied Peanuts:
   In a stainless-steel bowl, combine baby kale and chipotle dressing. Toss to evenly coat. Divide into 4 portions. As needed, place 1 serving of dressed baby kale in center of a service plate.
   In order, evenly top with:
   – ½ cup grapefruit sections
   – ½ cup whole grape tomatoes
   – 2 Tablespoons candied peanuts
   -1/4 cup crumbled cotija cheese.
   Enjoy immediately!