In a small bowl, whisk together coconut oil, maple syrup, and cinnamon. Coat walnuts in mixture and cook on a baking sheet in an oven preheated to 350 F for 8 minutes. Set aside. In another a small bowl whisk together one teaspoon lemon juice with one tablespoon water and the cardamom. Toss the pear with the cardamom mixture and transfer to a small sauté pan. Warm pear over low heat until the pieces are soft and juicy, about 5 minutes. Set aide. In another small bowl whisk together the olive oil, vinegar, honey, mustard, salt, pepper, and remaining lemon juice. Massage kale to slightly wilt. Toss kale with the dressing, transfer to a bowl, and top with the pear and walnuts.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.