Cut kale leaves off of stalks; discard stalks. Chop leaves into strips and wash thoroughly in a bowl of cold water. (See this post for a video of how to prep kale.) Dry kale and place in a large bowl. Set aside.

On a cutting board, mince garlic and then sprinkle with a pinch of salt. Use a fork or the side of a chef's knife to mash the garlic and salt into a paste. Transfer to a small bowl.

Add the olive oil, lemon juice, honey, white wine vinegar, a pinch of salt, and a few grinds of pepper to the bowl with the garlic. Whisk until well combined. Pour the dressing over the kale and use your hands or salad tongs to evenly distribute the dressing. Cover and place in the refrigerator for at least 30 minutes, and up to 24 hours. During this time the dressing will help soften the kale leaves.

Meanwhile, toast the pine nuts in a small skillet over low heat. Watch them carefully; they are done when they are fragrant and just beginning to turn golden. Transfer pine nuts to a small bowl and set aside.

Right before serving, add the freshly grated Parmesan cheese to the kale and toss to mix well. Serve salad topped with toasted pine nuts and Parmesan shavings.