Directions

• Preheat oven to 375° (F). Ribbon the Kale: Remove the stems from the kale by holding the stem in one hand and stripping the leaves off with your knife or your hand. Stack 3 to 5 leaves on top of each other, aligning them so they lay flat, and roll them tightly from one long side into a snug bundle. Use the fingertips of your non-knife hand to anchor the kale, pressing very firmly. Use a sharp chef’s knife to slice crosswise into the kale to make very thin cuts, about ⅛ inch apart or even thinner, keeping the slices as close together as possible to create fine ribbons. Once sliced, use your fingers to fluff and separate the strands. Add to a large bowl and sprinkle a small amount of kosher salt (1/4 tsp-ish) onto the kale. Toss with gently with your hands and set aside while you compile the rest of your salad ingredients. 
• Prepare the White Balsamic Vinaigrette using directions below. Arrange the soppressata in a single layer on a parchment paper covered sheet pan. Bake for 8 minutes, then remove from oven and flip each piece of soppressata. Return pan to oven for another 4-6 minutes (different brands will require different cook times due to varying thinness). Remove the crispy soppressata from the pan immediately and place on a paper towel lined plate.
• Prepare the Cheesy Crumbs: Heat the olive oil in a skillet over medium heat. Add the crumbs and toast for a few minutes. Add the seasoned salt and continue toasting, stirring often, until golden, about 3-4 minutes. Remove from heat, stir in Pecorino, and cool on a paper-towel lined plate.
• Remove the fronds from the fennel bulbs and trim off the bottoms (reserve the fronds for garnish if you like). Slice the fennel bulbs vertically and remove the cores using a paring or chef’s knife. Shave the fennel thinly using a mandoline slicer (or knife- you just want the fennel to be as thinly sliced as possible), and add to the bowl with the kale.
• Slice the radicchio into ribbons and add to the bowl with the kale. Slice the endives crosswise into coin shaped pieces and add to the bowl.  Add a few tablespoons of dressing, and toss, seasoning with salt and pepper as needed. Crumble the soppressata crisps over the salad, followed by your desired amount of Cheesy Crumbs and serve immediately. Pass around additional dressing.
  
• White Balsamic Vinaigrette
• Place the Dijon mustard, honey, garlic and vinegar into a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender for the dressing instead), blend until combined. While blending, slowly drizzle in the neutral oil first, then the olive oil, to emulsify into the dressing. Season to taste with Kosher salt and black pepper.