Make the dressing:

Heat ½ cup olive oil in a small saucepan over medium heat. Add the shallots and cook, swirling occasionally, until they soften but don’t brown, 10 minutes. Add the balsamic vinegar, salt, and pepper, return to a boil, then remove from the heat, and cover to keep warm.

Make the Crunchy nut topping:

Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the nuts, swirl to coat, and toast, stirring, until the nuts are fragrant and begin to darken and pop, 5-6 minutes. Transfer to a paper towel-lined plate and season with salt and pepper to taste.

Make and finish the salad:

Separate the kale leaves from the stems, discard the stems, then wash and dry the leaves very well. Finely chop the kale; you should have about 6 cups chopped kale. Arrange the kale and radishes in a salad bowl, then pour the warm dressing over the salad and toss to coat. Top with the crunchy nut topping.