Ingredients:

• Juice of 1/2 lemon
• 1/2 shallot, chopped
• 1 tsp. honey
• 1/2 tsp. sea salt
• 1/4 tsp. red pepper flakes
• 2 bunches kale, stems removed, leaves shredded or finely chopped
• 2 Tbsp. extra virgin olive oil
• 1/3 cup sliced almonds
• 8 dates, pitted and chopped
• 2 oz. parmesan, shaved with a peeler

Directions:

In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to one day. In a dry pan, toast almonds over medium heat, 1-2 minutes, stirring constantly, until color deepens. Add almonds, dates and Parmesan to dressed kale. Serve immediately.