Preheat the oven to 425F. Toss the potatoes, oil, and black pepper together and spread out on a large baking tray. Roast until the potatoes are tender inside and starting to crisp outside, about 30 minutes, tossing once halfway through.

Meanwhile, add the bacon to a medium-large skillet over medium-high heat and cook until crispy, about 5 minutes, stirring occasionally.

While the bacon cooks, toss together the kale, red onion, lemon juice, and salt in a large bowl and let it sit.

When the bacon is crispy, use a slotted spoon to transfer it to a bowl. There should be about 2 to 3 tablespoons of bacon drippings in the skillet (if there is more than that, discard the extra); to the drippings, add the vinegar, honey, Dijon, and black pepper. Turn the heat down to low and whisk until combined; remove from heat.

While the dressing is still hot, carefully pour it onto the kale mixture and toss to combine. Toss in the white beans.

Pour the kale mixture onto a serving platter. Top with the roasted potatoes, crisped bacon, and crumbled cheese. Serve.