Kale with Pomegranate Dressing

Author: Michael Graydon and Nikole Herriot

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)

Directions:

• 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.

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