Wash and pat the kale dry. Stack up and thinly slice as if you are practically shaving the kale. The idea is to mince and slice it as thinly as possible to make it easier to soak in the dressing.

Next, whisk the vinegar, honey, salt and pepper until they become one. Slowly drizzle in the olive oil while whisking rapidly until the dressing is thick. Add the chopped up kale and massage the dressing into the greens until they are evenly coated.

Thinly slice the radishes and green onions. Toss with the kale. Cut the nectarines in half, remove the pit and cut in half again. Thinly slice the chunks into paper thin triangle sized pieces. Toss the fruit into the salad. Taste. Add a more of any ingredient if desired to taste.