Make the vinaigrette.

Add collard greens; cook, stirring occasionally, until bright green, about 2 minutes.Transfer greens to a bowl filled with ice water; let cool 2 minutes.

Drain and pat greens completely dry.Set aside.. Cook peanuts in a small skillet over medium, stirring often, until toasted and fragrant, 4 to 5 minutes.Transfer to a cutting board; let cool 5 minutes.

Roughly chop 1/4 cup peanuts, and reserve for garnish.Place greens, Parmesan, lemon zest and juice, soy sauce, garlic, 1 teaspoon honey, and remaining 1/2 cup peanuts in a food processor; pulse until a coarse paste forms, about 20 pulses.

With food processor running, gradually stream in remaining 1 cup oil until well combined, about 45 seconds.

Add pepper and 3/4 teaspoon salt; pulse until incorporated, about 3 pulses.What have you learned from that big pivot to making masks so quickly and how might that inform where you take a part of your business?.

It was the most radical thing we've ever done, and I've done a lot of radical things.That was really intense.

It was very scary to see our entire restaurant industry basically fold overnight.I was coming into our factory to shut the 16,000 square-foot building down and send my team home until Lord knows when.