On a large platter, arrange your Belgian endive and whole radicchio leaves. Scatter over the baby kale greens and toss everything lightly just so that you can mix up the different kinds of lettuce; set aside.
In a small jar with a tight-fitting lid, add the olive oil, lemon juice, Dijon, honey and salt and pepper to taste. Seal tightly with the lid and shake your dressing until it's all combined, about 20 seconds.
Drizzle the lettuces with some of your dressing (just use about half and serve the remainder on the side--no soggy salads here please!). Then use a vegetable peeler to shave some fresh curls of Parmigiano-Reggiano all over the top of the salad. Serve right away!
This vinaigrette is a great make-ahead tip--make a double batch (or the recipe as is) and store it in the fridge well covered for up to a week.