Candied Lemons: dissolve honey, water, and sugar in a large saucepan over medium heat. Add lemon slices (halved or quartered) in an even layer. Simmer for approximately 7 minutes and turn. Cook for an additional 7 minutes until soft. Remove from heat and lay lemon slices on waxed paper or a plate to cool. Reserve liquid.
Dressing: mix together garlic, lemon juice, shallot, reserved liquid (or honey), black pepper, and salt. Whisk in olive oil.
Pour dressing over kale and massage dressing into kale (yes, use your *washed* hands for best results, literally squeezing the kale and it will soften). Toss in candied lemon slices, almonds, and blueberries.