- 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)
- Combine shallot, vinegar, and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit 5 minutes.
- 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.
- Do ahead: Dressing can be made 4 hours ahead; cover and chill.