Kale with Pomegranate Dressing and Ricotta Salata

bonappetit.com
serves 8
Ingredients

1 small shallot, finely chopped
2 tablespoons white wine vinegar
2 teaspoons pomegranate molasses
Kosher salt and freshly ground black pepper
1 bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2” pieces
½ cup pomegranate seeds
2 tablespoons olive oil
2 ounces ricotta salata (salted dry ricotta)

Preparation

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.