Place a sauté pan over a medium-low heat. Add the pine nuts and give them a good shake to spread them out evenly in the pan. Shake the pan every few seconds to prevent the nuts from burning. When the nuts are fragrant and slightly browned, transfer them to a plate to cool. Set aside.

Finely zest the lemon with a microplane over a large bowl. Add the juice of the lemon, followed by the olive oil, salt and pepper. Whisk until incorporated. Finely grate the Pecorino with a microplane over the bowl and stir in.

Trim away the kale stems and chiffonade cut the leaves. Add to the bowl and toss the salad until the kale is evenly coated with the dressing. Let sit for at least 30 minutes in the refrigerator before serving.