Kale Salad with Dates, Parmesan and Almonds

INGREDIENTS

• 1/2 shallot, chopped
• 2 bunches kale, stems removed, leaves shredded or finely chopped
• 1/2 teaspoon kosher salt
• 8 dates, pitted and chopped
• 2 1/2 ounces Parmesan, shaved with a peeler
• 1/4 teaspoon red pepper flakes
• 1/3 cup sliced almonds
• Juice of 1/2 lemon
• 1 teaspoon honey
• 2 tablespoons extra-virgin olive oil