Stack as many of the kale leaves as you can easily handle at one time on top of each other on a cutting board. With a large sharp knife, slice them into thin strips, no more than 1/2 inch thick. Put the kale in a salad bowl.

Add the fennel, almonds, and cranberries and toss to mix. Scatter the shaved parmesan over the salad and season to taste with salt and pepper. Sprinkle the vinaigrette over the salad, toss gently but thorougly. Serve