In a small skillet, heat 2 tablespoons of grapeseed oil or olive oil over medium heat and sauté the minced garlic, ginger, and sage. Cook 2 minutes then add the ground cumin. Sauté until very fragrant, another 2 minutes, stirring constantly.

Add the garlic/ginger/sage to a blender with the remaining dressing ingredients and blend until completely smooth.

Refrigerate until cold before serving.

Note: If you'd like to skip the sautéing process, feel free to do so. Simply add everything to a blender and blend until smooth. If you go this route, reduce the amount of garlic to 3 cloves and the ginger to 1 teaspoon.

Add water to a saucepan and gently place the eggs inside (ensuring they're covered with water). Cover the pot, bring water to a boil then immediately remove pot from heat. Allow eggs to sit in hot water for 10 to 12 minutes. Immediately transfer to a cold/ice water bath so that shells are easy to peel. When cool enough to handle, peel off the shells and chop the hard-boiled eggs.

Bring a large pot of water to a boil and add the shucked ear of corn. Cook about 5 to 8 minutes until corn is puffy, sweet and delicious. Allow corn to cool enough to handle then carefully cut the kernels off the cob.

Wash the kale well and pat it dry.

Remove the leaves from the stems. You can save the stems for a smoothie or discard them. Chop the leaves well and add to a large mixing or salad bowl.

Add the remaining ingredients and toss together with salad dressing.