Put serving bowls in the refrigerator until well chilled.
For the miso dressing: Preheat the oven to 350 degrees F.
Spread the sesame seeds on a baking sheet and toast for 2 minutes in the oven. Add the fennel seeds and toast for an additional 2 minutes. Put the seeds in a blender or food processor and blend on high until pulverized. Set aside.
Add the oil, vinegar, honey, miso, lemon juice, molasses, Sriracha, garlic, onions, salt and pepper to a large tall container (at least 6 cups in size). Puree the mixture using an immersion blender. Mix in the ground seeds. Measure out 1/2 cup of the dressing for the salad, and refrigerate the rest for another use.
For the kale salad: In a large bowl, season the kale with salt and pepper. Toss with the miso dressing, making sure the kale has been thoroughly coated.
Serve the salad in the chilled bowls and garnish with the nuts and raisins. Top with the orange segments and shaved onions in the center.
Any remaining dressing can be refrigerated for up to 2 weeks.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.