Recipe: Kale Salad with Lemon, Almonds and Pecorino

large bunch curly kale (I have found that the organic varieties are more “frilly”)

slivered almonds

finely shredded pecorino cheese (or 1/3 cup “powder” grated pecorino.)

Lemon Vinaigrette:

shallot, minced

lemon juice

champagne vinegar

olive oil

kosher salt and black pepper