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Heat 2 Tbsp. Oil in a sauté large pan over medium-high heat.
Add shallot and sauté for at least 5 minutes or until tender.
Add garlic and sauté for 1 minute. Then add cranberries, red
wine vinegar, honey and lemon juice and zest, and stir to
combine. Season with salt and pepper.
In a large bowl, toss the kale with olive oil and an extra pinch
of salt, and massage kale with fingers for 1 minute until tender.
Add in the cranberry/shallot mixture and almonds, and toss to
combine. Serve topping with crumbled cheese if desired.
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