Place prepared kale in a large bowl, rinse and drain. Add some olive oil and a pinch of salt and massage kale with both of your hands for about 5 minutes. (This step will help reduce the bitter flavor of the kale. Set aside.)
Clean hands. Make the vinaigrette by adding Dijon mustard, lemon juice, oregano leaves, salt, red pepper flakes, maple syrup and garlic in a blender. Blend until smooth, then slowly add extra virgin olive oil, continue blending until well combined.
Add pine nuts and dried cranberries into the large bowl with the kale. Pour the vinaigrette over and toss all ingredients together. Transfer the kale salad to a large serving bowl or small bowls for individual servings.
Use a vegetable peeler, shave some Parmesan cheese on top and season with freshly ground black pepper. Serve!