Overnight Kale Salad
3 tbsp champagne or other white wine vinegar
2 tbsp finely minced shallot
1 tbsp honey
1 tbsp organic extra-virgin olive oil
1 tsp salt
1/8 tsp black pepper
2 bunches dinosaur or curly kale (about 1 lb), center ribs and stems removed, leaves sliced into thin ribbons
1/3 cup pomegranate seeds
1/4 cup grated pecorino romano cheese
2 tbsp toasted pine nuts
1. Whisk together vinegar, shallot, honey, olive oil, salt, and pepper.
2. Toss kale in dressing to coat evenly. (The dressing will seem light, but the kale will wilt down to half its volume.)
3. Transfer kale to a lidded container and refrigerate overnight. To serve, divide kale among plates and top with pomegranate seeds, grated cheese, and pine nuts.