Kale Pesto
1. Place the entire salad, including the hazelnuts, raisins and shaved pecorino, in a food processor. Break the salad down into a fine paste and then with the food processor still running stream in the extra virgin olive oil until the paste loosens into a pesto. Use immediately or store the pesto in an airtight container up to 2 days before using.

Shrimp Scampi​
2. In a 12-inch skillet heat the butter and olive oil over medium-high heat. Season the shrimp with salt and add to the hot pan when the butter has melted along with the minced garlic. Cook for 3 minutes until a few shrimp just start to turn pink. Add the white wine and Calabrian chile paste and bring to a boil. Continue to boil until the shrimp are cooked through and the wine has reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice and zest. Season with more salt to taste if needed.

Flatbread
3.  Preheat the oven to 450 degrees F. Line two 1/2 sheet trays with foil. Place the flatbreads on the sheet tray with the bottom side facing up. Brush each flatbread with 1 tablespoon of extra-virgin olive oil. Toast the bottom of the flatbreads in the oven for 8 minutes, until it just begins to brown and feels crispy. Remove from the oven and let cool 5 minutes.

4. Turn the flatbreads over and spread 1/4 cup of the kale pesto over each top. Sprinkle 1/3 cup of shredded fontina over each flatbread. Place back in the oven for 5 minutes until the cheese has melted and the top edges have browned slightly. Remove from the oven and top the flatbreads with 6-8 pieces of the shrimp and spoon over some of the scampi sauce. Cut the flatbreads into smaller pieces and serve immediately.