Whisk the vinegar, mustard and honey together in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing.
Add the collards, hazelnuts and cheese to the bowl. Using clean hands, work the dressing into the leaves, massaging them for almost 1 minute. The acid will break down the leaves a bit and tenderize them. Season the salad with salt and pepper.
Recipe courtesy of Geoffrey Zakarian