For the salad:
Warm the olive oil in a skillet placed over medium heat. Sauté the shallot for about 3 to 5 minutes, until tender. Add the chopped garlic and cook for an additional 3 minutes. Set aside to cool.
Trim the stem from the back of the kale leaves and chop the kale leaves into thin strips then chop it into small pieces.
Transfer the kale to a large mixing bowl along with the tomatoes, cannellini beans, sautéed shallots and garlic.
For the walnut vinaigrette:
Pour the olive oil into a small, deep mixing bowl. Add the apple cider vinegar, white wine, and chicken stock along with the lemon zest, lemon juice, tomato paste, kosher salt, black pepper, and sugar.
Using an immersion blender, mix until the ingredients are blended together.
Add the toasted walnuts and process until the vinaigrette is fairly smooth.
To assemble the salad:
Spoon about half of the vinaigrette over the salad and toss to mix together, adding more as needed to thoroughly coat the vegetables.
Season with additional kosher salt and pepper to taste.
Serve at room temperature or chilled.