In a small bowl cover shallot slices with white wine vinegar, about 1-2 tbsp worth depending upon your bowl size. (add more or less if necessary, you only need to cover them for this quick pickle).

In a dry skillet place pepita seeds over medium-high heat and cook, stirring frequently until golden brown and toasted, about 3-5 minutes. Remove seeds from skillet and place in a small bowl. Top with hot smoked paprika and season generously with sea salt. Toss until seeds are coated. Set aside to cool slightly.

In a small bowl or a sealable jar (I use a mason jar) place orange juice, 2 tbsp white wine vinegar, tarragon, and olive oil. Season with salt. Whisk or shake until well blended. (You might not need all this dressing. Any unused for this recipe will keep covered and chilled in the fridge for 5-7 days and will go with most other salads).

In a large bowl place baby kale (or green substitute) and top with crumbled goat's cheese, DRAINED shallots, seasoned pepita seeds, and vinaigrette. Tossed until vinaigrette coats ingredients.