Combine the olive oil, mustard, vinegar, salt, garlic powder, oregano, thyme, and pepper in a small bowl and whisk briskly to combine.

In a large bowl, toss the dressing and the baby kale.

Peel and thinly slice the shallot and using a cheese grater or vegetable peeler, cut shards/slices of the parmesan cheese. Break any large pieces up.

Add the sliced shallots and pieces of parmesan to the kale and toss to combine. Serve immediately.