Rinse and drain cannellini beans and set aside.
Heat butter in saucepan and then add shallots.
Cook shallots until they soften, then add rosemary and cook until flavor releases.
Add cannellini beans and vegetable stock and cook until beans are heated through, then remove from heat and cover to keep warm.
Combine vinaigrette ingredients and whisk together then set aside.
Heat olive oil in saute pan on high heat then add kale and cook until just wilted, then immediately remove from pan.
To serve - place two wilted kale leaves on each plate and then with a slotted spoon, place a spoonful of cannellini beans mixture on top, sprinkle a little parmesan and dress with vinaigrette.