Gather your ingredients together.

To prepare walnuts, heat oven to 350 degrees.

Toast walnuts on a baking sheet for 10 minutes, tossing once.

Let cool and coarsely chop.

Juice the lemon.

In a small saucepan over low heat, simmer white wine vinegar, water and dried fruit for 5 minutes, until plump and soft.

Set aside.

Toast the breadcrumbs, garlic and 2 teaspoons of olive oil in a skillet together with a pinch of salt until golden brown and set aside.

Remove the stems and ribs off the kale and chop.

Put the kale in a large bowl.

Add pecorino, walnuts and dried fruit (leaving any leftover vinegar mixture in the dish), remaining 2 tablespoons olive oil and lemon juice and toss until the kale is fully coated.

Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the died fruit, if needed.

Let sit for 10 minutes before serving to allow the flavors to blend.

Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.