Kale Salad With Pecorino And Walnuts

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1/2 cup (105 grams or 3 3/4 ounces) walnut halves or pieces

1/4 cup (45 grams or 1 1/2 ounces) golden raisins

1 tablespoon white wine vinegar

1 tablespoon water

1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)

1 tiny clove garlic, minced or pressed

Coarse or kosher salt

3 tablespoons olive oil

1 bunch (about 14 ounces or 400 grams) tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry

2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)

Juice of half a lemon

Freshly ground black pepper or red pepper flakes, to taste

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