Raw Kale Salad with Lemon, Parmesan and Cannellini beans

INGREDIENTS

• 1 bunch curly kale, washed, dried and thinly chopped
• 1 cup cooked cannelini beans
• 1/4 cup finely shredded Parmesan cheese
• 1 tsp Dijon mustard
• 1 1/2 tsp finely grated lemon zest
• 2 tbsp freshly squeezed lemon juice
• Kosher salt
• Freshly cracked black pepper
• 6 tbsp extra-virgin olive oil