1. Make the dressing by whisking together the lemon juice, olive oil, Dijon mustard, honey, and ¼ teaspoon salt. In a salad bowl add the kale and toss with the dressing to coat all leaves well; set aside for approximately 10 minutes while preparing the remaining ingredients.
2. To matchstick the apple, cut it in half and use a small spoon to scoop out the apple seeds, then use a paring knife to cut away the stem and bud ends. Lay the apple on the cutting board skin side up.
3. In a skillet over medium heat, toast the walnut pieces. Stir often and watch closely to avoid burning. Once done, transfer to a small bowl and set aside.
4. Cut the bacon slices into thin strips. In the same skillet used to toast the walnuts, cook the bacon bits over medium heat, stirring frequently until nicely browned. Once done, transfer the bacon bits to a small plate or bowl and set aside.
5. Add the apples, dates, walnuts, and cheese to the kale. Toss well and top with the bacon bits right before serving. Enjoy!

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