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Whisk lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly pour in olive oil, while whisking.
Put the kale into a large bowl with a tablespoon of olive oil. Use your hands to massage the oil into the leaves, working for a minute or two until the leaves are tenderized. Add arugula and endive. Toss to combine. Add the vinaigrette slowly, tossing and tasting, until the salad is dressed to your liking. Add parmesan and toss again.
with additional parmesan.