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Special equipment: a piping bag
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For the garlic confit: Cut the tops off of the tip of the garlic heads, leaving the root ends intact.
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Add to a small saucepan and cover with the vegetable oil.
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Cook gently over medium-low heat until the oil is infused and the garlic is soft to the touch, about 45 minutes (it should not come to a simmer).
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Remove the garlic heads from the oil and allow to cool prior to removing the softened cloves.
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Squeeze out the cloves from their skins and mash slightly; set aside.
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Reserve the oil.
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For the deviled eggs: Lay the eggs flat in a saucepan and cover with water.
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Put the saucepan over medium-high heat and bring to a boil.
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Once at a boil, cover with a tight-fitting lid, turn the heat off and let the eggs sit for 12 minutes.
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Submerge or rinse in cold water until cooled.
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Peel the eggs, cut lengthwise and separate the yolks.
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Mash the yolks in a bowl with the melted butter, mayonnaise and mustard until smooth.
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Stir in the oil and season with salt and pepper.
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Put the filling into a piping bag, no tip needed.
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Season the egg white halves with salt and pepper and drizzle with some of the garlic oil.
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Refill the egg whites with the filling.
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For the spiced almonds: Preheat the oven to 250 degrees F.
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In a bowl, whisk the egg white until thick and frothy.
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Add the sugar, cayenne, 1/4 teaspoon salt and 1/4 teaspoon black pepper and stir to combine.
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Add the almonds and coat with the egg white mixture.
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Using a slotted spoon, transfer the nuts to a baking sheet.
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Bake until golden brown and crunchy, 15 to 20 minutes, stirring halfway.
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(Note: There will be way more spiced nuts than you need, but they hold up well in an airtight container.)
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For the roasted celery root: Raise the oven temperature to 400 degrees F.
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Toss the celery root with the coconut oil in a bowl and season with salt and pepper.
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Place on the outer perimeter of a baking sheet, which is where they will roast evenly, and roast until golden brown, about 20 minutes.
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For the creamy garlic vinaigrette: In a food processor, add the honey, garlic confit, mustard and egg yolks and pulse to combine.
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Add 1 1/2 teaspoons salt and 1 teaspoon pepper and pulse.
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Add the sherry vinegar and pulse to combine.
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Turn the speed to low and slowly drizzle in the oil.
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Turn off immediately after the last oil is combined.
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Taste and adjust the seasoning.
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Divide the kale into 4 parts.
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In a small bowl, place one-quarter of the kale and 1 tablespoon of the creamy garlic vinaigrette and toss to coat.
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Arrange on a plate, add 3 deviled egg halves, a small handful of spiced almonds and some roasted celery root.
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Repeat with the remaining ingredients to make 4 servings.
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Serve with the Spiced Biscuits and drizzle with another tablespoon of dressing.
