In a small bowl whisk together the Tennessee Red sauce, glaze, vinegar, mustard, and honey. Slowly drizzle in the oil while whisking constantly. Set aside.
Salad
Place the kale leaves in a large salad bowl. Drizzle with some of the dressing and gently massage for a few minutes to soften the leaves.
Divide the salad between plates and top with the strawberries, goat cheese, peppers, and almonds. Serve with the remaining dressing.