Place sliced shallots in a medium saucepan and pour in oil to submerge. Set over medium-low heat and cook for 20–25 minutes, stirring often with a fork to encourage the rings to separate. Keep a close watch on them and remove from pot as soon as they turn a golden color, because once they start to brown, they darken fast.

While shallots are cooking, line a baking sheet with Gefen Parchment Paper and prepare a fine mesh strainer over a bowl. Pour shallots into the strainer to drain, then spread them out on the baking sheet to cool. Season with kosher salt while still warm and let cool.

Shallots can be fried up to a week in advance. Store in an airtight container at room temperature.

Combine all dressing ingredients, whisking well until emulsified.

Place kale in a large serving bowl. Pour about half the dressing over the kale. Using gloves, massage the dressing into the kale leaves with your fingers for about three to four minutes to tenderize. Allow to stand for about 10–15 minutes until slightly wilted.

Add the radish, dates, apple, and almonds. Drizzle with some additional

dressing and toss to coat. Top with crispy shallots to serve.