Remove washed kale leaves from ribs. Chop thinly (so it looks shredded) and place in large salad bowl. Add chopped dates and sliced onions/shallots. Pour on enough Champagne Vinaigrette to lightly coat entire salad when tossed well. 

Chop almonds.

Serve in salad bowls, topped with chopped almonds and "Parmezan".

This salad looks and tastes so good!  This is actually the result of me veganizizing a version of this salad from the Pitfire Pizza chain.

Bring this salad to a potluck or serve at a dinner party, and you will have complete "Bragging Rights"!