To make the kale, preheat the oven to 350 degrees, toss kale in 1 tablespoon of the oil and and about 1 teaspoon of the salt and lay in single layer on lined baking sheet. Bake for 10-15 minutes until crisp and brown, keeping a close eye so it doesn't burn. Allow to cool, then break into bite-sized pieces.
While the oven heats, bring a large pot of water to a boil and add a generous amount to the pot (it should taste like the sea). Cook the pasta until tender, drain, toss in 1 tablespoon of olive oil and spread out on a sheet pan to cool.
Meanwhile, heat a small non-stick pan over medium-high heat and place lemons cut side down. Allow to cook, untouched, for 7-10 minutes, until caramelized. Cool and juice.
To make dressing, shake lemon juice, vinegar, mustard, garlic, oregano, pepper, 1/4 cup of the Grana Padano and 1/2 tsp of the salt together in a tightly sealed jar, or whisk in a small boil. Add the oil and shake/whisk again until well combined.
Toss kale, pasta, sausage pieces, shallot in about 1/4 cup of the dressing. Mix in remaining Grana Padano, basil and the lemon zest. Chill and serve when ready.