1/2 cup chunky peanut butter
1 1/2 tablespoons unseasoned rice vinegar
1 tablespoon tamari or soy sauce
1 tablespoon Toasted sesame oil
1 tablespoon peeled, finely grated fresh ginger
2 cloves minced garlic
1 tablespoon Sesame seeds
1 teaspoon hot chile sauce, such as sriracha (or to taste)
1 pound trimmed and thinly sliced Tuscan Kale
4 scallions (thinly sliced on the diagonal)
4 large radishes (julienned)
2 small blood oranges (segmented, for tips, see Segmenting Citrus Fruit on our Chef Tips page)
1/4 cup salted peanuts (roughly chopped, as garnish, optional)