Preheat oven to 325 degrees. Place walnuts on a cookie sheet and toast until fragrant, about 10 minutes. Cool to room temperature.
Cut center stalk away from leaves and discard. Rinse kale and pat dry with a paper towel. Using a knife, cut kale leaves into thin strips. Add kale leaves, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, and ¼ teaspoon salt to a large mixing bowl. Using your hands, rub kale until it begins to wilt, about 3 minutes. Add carrot shreds, toss and set aside.
Add to a blender, remaining red wine vinegar and olive oil along with honey, ginger, garlic, black pepper and kosher salt to taste, blend until combined.
(Optional, if you prefer not to use your hands...steam kale just until wilted, add carrot shreds. Add all remaining ingredients, except walnuts, in a blender and blend until combined and smooth. Add to kale and carrots, toss to combine...sprinkle on walnuts).
Add toasted walnuts to Kale, drizzle with dressing and toss to combine.