Make the macadamia crumble
Heat the oven to 350°F and line a baking sheet with parchment paper. Toss the macadamia nuts, panko, olive oil, sesame oil, soy sauce, and chili flakes together until evenly coated. Spread in a single layer and bake for 5 minutes, stirring halfway through, until golden and crisp. Let cool.
Mix the spicy miso sauce
Whisk together the Cravings Spicy Miso Sauce, maple syrup, and lemon juice in a small bowl. Set aside.
Blister the kale
Heat the olive oil in a large skillet over medium heat. Add the salami and cook until crispy and golden. Transfer to a plate.
Increase the heat to high and add the kale. Let it sit untouched for 1–2 minutes to blister, then toss gently and season with salt and pepper. Return the salami to the pan, add the spicy miso sauce, and toss quickly to coat.
Transfer the kale to a serving platter and finish with the macadamia crumble and freshly grated parmesan.
