Combine olive oil and lemon juice in a measuring cup and stir
Drizzle over the kale, and massage into the leaves
Place kale into the refrigerator for at least 2 hours to marinate (can be left overnight if you have time, the longer it marinates, the softer the texture of the kale)
Roast (or pan sauté) the pine nuts and put them aside to cool
When ready to serve, mix in the grated cheese and cranberries, and top with the pine nuts