Kale With Pomegranate Dressing And Ricotta Salata

• 1 small shallot, finely chopped
• 2 tablespoons white wine vinegar
• 2 teaspoons pomegranate molasses
• Kosher salt, freshly ground pepper
• 1 bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2" pieces
• 1/2 cup pomegranate seeds
• 2 tablespoons olive oil
• 2 ounces ricotta salata (salted dry ricotta)

1. Combine shallot, vinegar, and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit 5 minutes.
2. Add kale to dressing, season with salt and pepper, and massage dressing into leaves. Add pomegranate seeds and oil and toss to combine. Serve topped with ricotta salata.
3. Do ahead: Dressing can be made 4 hours ahead; cover and chill.

shallot, white wine vinegar, pomegranate molasses, kosher salt, red, pomegranate seeds, olive oil, ricotta salata

Taken from www.epicurious.com/recipes/food/views/kale-with-pomegranate-dressing-and-ricotta-salata-51255570 (may not work)