Start by softening your kale by drizzling a little olive oil, a little bit of lemon and kosher or flake salt. Massage the kale so that it breaks down just a little, but not too much as this will be a warm salad.
Add the pancetta to a large sauté pan set over medium-low heat. Cook until brown and most of the fat has rendered, about 10 minutes. While the pancetta cooks, wash the kale, remove the tough inner ribs, and cut into 1-inch ribbons.
Once the pancetta is brown, add 1 tablespoon olive oil and the shallots and cook 5 to 7 minutes, or until the shallots are golden around the edges and cooked through.
Remove the pan from the heat and whisk in the remaining 1 tablespoon olive oil, mustard, and red wine vinegar.
Pour the warm vinaigrette over the kale. Add the apples, currants, and lemon juice. Toss to combine. Use a vegetable peeler to shave large, thin wisps of Parmesan over the salad to finish.
Serve immediately and enjoy!