Clean the kale, eliminate the outer, tougher leaves and remove the central ribs. Wash the leaves thoroughly and dry them well. Take a few at a time, lay them one on top of the other; roll them up together and cut them into thin strips. Put the strips of kale into a bow, dress them with the olive oil, salt, freshly ground pepper and balsamic vinegar, and give everything a good stir. Toast the walnuts in a small, heavy-bottomed pan; let them cool down and then break them up coarsely. “Supreme” the orange removing the skin and pith; cut it in slices and then small segments. Put the pieces of walnut and orange into the bowl with the kale, stir well, add a little honey, if you like, and… serve.