Make date purée:
In a food processor, combine dates, water, salt, nutmeg, cayenne and lemon juice. Whiz until it resembles a smooth paste. Taste and adjust the seasoning. Keep date purée refrigerated up to two weeks or freeze for three months. Use the rest in smoothies or yogurts. Make the dressing:
Whisk together vinegar, olive oil and date purée until well combined. Season to taste. Assemble the salad:
In a large bowl, mix the dressing and shredded kale until well coated, taste and adjust the seasoning.
Spread a thin layer (1 teaspoon) of date purée on each plate and top it with kale salad, sprinkle with toasted pine nuts and generous amount of bread crumb. Serve.