Slice Tuscan kale into ribbons about ¼-inch wide to make six cups loosely packed.
Slice ½ cup raw almonds and toast in a 325° oven for about 10 minutes. Remove before they turn brown as they will continue to cook for a few minutes once they’re out of the oven.
For the lemon vinaigrette: Combine ⅓ cup walnut or almond oil with ¼ cup vinegar (white balsamic, champagne or sherry vinegar is good), juice of one lemon, 2 teaspoons mustard, salt and pepper to taste. Shake vinaigrette well in a jar.
Toss the kale, vinaigrette and nuts together and serve immediately.