Put your cleaned, dried, torn kale into a large mixing bowl. Add 1 tablespoon of olive oil and a squeeze of lemon. Massage the kale for a few minutes until it is soft and broken down.
Toast your almonds in a pan for 3-5 minutes until they are slightly browned, but not burnt. Add them into the kale bowl.
Combine remaining olive oil, lemon juice, shallots, rice vinegar and salt and pepper to taste in a bowl. If you have an immersion blender use that to blend them all together. You can also use a regular blender or food processor. You should really buy an immersion blender tough :). Toss the salad in the dressing.
Top with shaved pecorino cheese and serve!