Step 1

Put shallots in a small bowl and whisk in lemon juice, honey, salt and crushed red pepper flakes.

Step 2

Toss sliced kale with dressing. Use your hands and toss well, making sure every bit of kale is coated with dressing. Let sit for 20 minutes. Add olive oil and toss again, making sure all the kale is well-coated in the oil. Cover bowl and refrigerate for 24 hours. Or serve right away if you don't have a day.

Step 3

Add toasted almonds, dates and parmigiano reggiano to the kale. toss well and serve.