Wash the kale under cool running water, shake off excess water, trim the stems, and chop leaves into bite-sized pieces.

In a dry skillet over medium heat, toast slivered almonds for 4-5 minutes until golden brown and fragrant.

In a large mixing bowl, combine kale and toasted almonds, tossing gently to mix.

In a smaller bowl, whisk together minced shallot, lemon juice, white wine vinegar, and olive oil until well-blended.

Pour vinaigrette over kale and almond mixture and gently toss until leaves are coated.

Sprinkle grated Parmesan cheese over the salad and toss lightly to distribute.

Season with salt and pepper to taste and let rest for about 5 minutes before serving.