2bunches lacinato (dino, black) kale, stems discarded and leaves chopped into bite-sized pieces
1/4cupunsalted, roasted pistachios, chopped
Flaky sea salt
Add miso, honey, sesame oil, vinegar and lemon juice to a medium bowl, whisking to combine. In a slow, steady stream, whisk in olive oil until emulsified. Season to taste with kosher salt and black pepper.
Place chopped kale in a large bowl, and drizzle over some of the vinaigrette. Using your hands, work the vinaigrette throughout the greens, tossing and massaging as needed. The leaves should be glistening with vinaigrette, not swimming in it. Let the salad sit at room temperature for 15 - 20 minutes until the kale leaves are tender. Transfer any unused vinaigrette into a clean container, and store in the fridge.
To serve, divide dressed greens between 4 salad plates, and top with chopped pistachios and a sprinkling of flaky sea salt. Enjoy immediately!