Combine 1½ tablespoons of the honey and the remaining dressing ingredients in a jar and shake, shake, shake. Taste and add remaining honey if you’d like a little more sweetness. Set aside.

For the pickled raisins:

Place the raisins in a small microwave-safe jar, cup or bowl. Add one tablespoon of the lemon dressing and cover with plastic wrap or a small plate. Microwave on high powder for 30 seconds. Keep covered and set aside to cool.

Melt 1 teaspoon of butter in a small skillet over medium heat. Swirl the pan and continue to cook, swirling occasionally until the butter turns from light yellow to a deep golden color.

Add the pepitas and stir frequently until the seeds start turning golden brown, 2-4 minutes. Add the salt and toss to combine. Transfer to a paper towel lined plate and allow to cool.

Pour the kale out onto a work surface. Discard any tough stems or wilty looking leaves.

Working in batches on a cutting board, slice the kale into thin ribbons with a sharp knife. To do this,gather a large handful of leaves and bunch together tightly. Use the other hand to finely slice into ribbons. Run your knife through the kale slices a few times in the opposite direction. Transfer the kale to a salad bowl and repeat with the remaining kale.

Drizzle 2 tablespoons of the dressing over the kale and lightly massage it with both hands for 1-2 minutes. This will tenderize the kale and allow the salad dressing to be absorbed.

Add most of the raisins, most of the pepitas and most of the cheese. Toss lightly. Drizzle the salad with a little more dressing than top with remaining raisins, pepitas and cheese. Serve remaining dressing at the table. ENJOY!