In a food processor or blender, add all of the dressing ingredients, along with a pinch of salt, a couple grinds of black pepper. Process until smooth
Store in the fridge until ready to use
Toast the Cornbread
Preheat the oven (or toaster oven) to 375° F
Spread the cornbread pieces on a parchment-lined baking sheet. Drizzle with the olive oil and toss gently with your hands to coat.
Bake for 15 to 18 minutes until dry and crispy. Set aside to cool.
In a large salad bowl, combine the kale, romaine, and half the Parmesan.
Toss with the desired amount of dressing.
Sprinkle with the cornbread crispies, the remaining Parmesan and serve.