In a large bowl, add the chopped kale and drizzle with 2 tablespoons of olive oil. Massage kale leaves until oil is well incorporated. This will wilt the kale a bit. Add the zest of the lemon and lemon juice. Sprinkle a pinch of salt and pepper over the top and mix well. Keep in refrigerator for at least 1 hour.
Slice nectarines into wedges and place in a bowl. If you are using a large mozzarella chunk, cut into small cubes. If using small mozzarella balls, add them to the nectarines. Drizzle a small amount of olive oil over the top, sprinkle with salt and pepper and mix well. In a small skillet pan, lightly toast pine nuts on medium heat for 1 minute.
When ready to serve, add the arugula to the kale and mix around until olive oil and lemon dressing has coated everything. To assemble, create a bed with the kale and arugula on a plate. Top with nectarines and mozzarella. Sprinkle basil leaves and toasted pine nuts over the top. Add a pinch of red pepper flakes for heat.
Recipe by Fig & Thyme at https://www.figandthyme.com/kale-nectarine-salad/