3 tbsp champagne or otherwhite wine vinegar
2 tbsp finely minced shallot
1 tbsp honey
1 tbspextra-virgin olive oil
1 tsp salt
1/8 tsp black pepper
2 bunches dinosaur orcurly kale (about 1 lb), center ribs and stems removed, leaves sliced into thinribbons
1/3 cup pomegranate seeds
1/4 cup grated pecorinoromano cheese
2 tbsp toasted pine nuts
1.Whisk together vinegar,shallot, honey, olive oil, salt, and pepper.
2.Toss kale in dressing to coatevenly. (The dressing will seem light, but the kale will wilt down to half itsvolume.)
3.Transfer kale to a liddedcontainer and refrigerate overnight. To serve, divide kale among plates and topwith pomegranate seeds, grated cheese, and pine nuts.