Adapted from Epicurious
Serves 4 to 6

Juice of 1/2 lemon
Splash of vinegar (optional)
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 bunches tuscan kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds
½ cup dried cranberries (or substitute dates, figs, fresh pomegranate seeds, etc.)
2 1/2 ounces Parmesan, grated

In a bowl, whisk juice, vinegar (if using), shallot, honey, salt,pepper flakes, and oil. Add kale; toss well. Let sit 20 minutes. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, fruit and Parmesan to kale. Refrigerate for up to 1 day, or serve immediately.