Prepare the kale. Wash and dry the kale, remove the tough inner ribs, and cut into 1" ribbons. Place in a serving bowl.
Drizzle a little olive oil, a little bit of lemon, and kosher or flake salt over the kale. Massage the kale so that it breaks down just a little but not too much, as this will be a warm salad. Set aside.
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 browned, add 1 tablespoon olive oil and the shallots. Cook for 5 to 7 minutes until the shallots are golden around the edges and cooked through.
Remove the pan from the heat and whisk in the remaining 1 tablespoon of olive oil, mustard, and red wine vinegar.
Pour the warm vinaigrette over the kale. Add the apples, goji berries, and lemon juice. Toss to combine.
Use a vegetable peeler to shave large, thin wisps of Parmesan over the salad to finish.