1Microwave sugar and 2 tablespoons water on high in a medium microwave-safe bowl until the sugar is dissolved, about 30 seconds. Let cool. Whisk in the next 4 ingredients for the dressing. Set aside.
2Arrange racks in upper and lower thirds of the oven; preheat to 250°. Brush the tops o the kale leaves with oil;p season with salt and pepper. Arrange in a single layer on 2 large baking sheets. Bake, rotating sheets top to bottom halfway through, until kale is crisp, about 30 minutes. Transfer leaves from the baking sheets to a wire rack; let cool.
3Mix herbs and the remaining 4 ingredients with 6 tablespoons dressing in a large bowl; Divide salad among plates; top with crispy kale leaves and drizzle the remaining dressing over the top.