Wilted Spinach and Kale Salad with Ginger Rosemary Lemon Dressing

Made this from what was in fridge.  Worked out pretty well.

1. Mince some ginger and fry up in too much olive oil.
2. Add mashed garlic and rosemary just for a few moments.
3. Transfer to large wooden salad bowl and mash together with ground pepper and salt and a little meyer lemon zest.
4. Squeeze out 1.5 or less or more meyer lemons into bowl and mix with ginger paste.  
5. Taste and add a little maple syrup to balance the lemon.
6. Heat some oil up again and brown some slivered almonds.  When golden, set aside. 
7. Artistically slice a few carrots.
8. 1/4 Moon half a small red onion.
9. Thinly Slice some black kale.
10. De stem fresh spinach from Steve's Farm
11. Mix carrots, onions, spinach and kale with the Ginger Dressing in the bowl.
12. Crumble Feta Cheese and Toss.
13. Heat some more olive oil.  When hot, pour over salad to wilt the greens.  Toss Well and then toss in the almonds.