Kale and Cannellini Bean Salad with Creamy White Bean Dressing

Name: Kale and Cannellini Bean Salad with Creamy White Bean Dressing
Ingredients: 3 cups Tuscan or black kale (shredded); 1 15-ounce can cannellini beans (drained and rinsed (**Save ¼ cup of beans for the dressing!)); 1 bulb fennel (stemmed, shaved); ½ cup edamame (shelled); ½ cup carrots (grated); kosher salt and ground black pepper (to taste); ½ cup pumpkin seeds; 1 tablespoon Tamari soy sauce; ¼ cup lemon juice; 1 teaspoon lemon zest; 2 tablespoons lime juice; 2 teaspoons Dijon mustard; 1 tablespoon shallots (minced); ¼ cup cannellini beans (drained and rinsed); ¾ cup extra virgin olive oil; water (used to thin, as needed); 2 ounces Pecorino cheese (finely grated)