In a medium bowl, whisk together tahini, fresh lemon juice, flaky sea salt, and a splash of water until smooth and creamy. Set aside while you prepare the salad.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add breadcrumbs and toast until golden brown, for about 2-3 minutes. Remove from heat and let cool.

Rinse the Lacinato kale under cold water, then dry it completely. Remove tough ribs and slice leaves thinly. Massage with flaky sea salt for about 2 minutes.

Slice the apple into matchsticks and coarsely chop the pecans or walnuts.

In a large mixing bowl, combine kale, apples, and nuts. Add toasted breadcrumbs and toss gently.

Drizzle the Lemon Tahini Dressing over the salad and toss gently to combine.

Serve immediately, optionally adding extra cheese and seasoning to taste.