Kale Salad

I have never really embraced the fact that kale is the new spinach.  It's bitter, it's tough, and it's really hard to work with.  You have to wash, destem, chop, and it's still not that tasty.  Well, this salad totally changed my whole perspective.  Granted, it's still harder to work with than your average leafy green, the flavors are robust and hearty with the fresh pops to sweet from the pomegranates...this salad is pretty much the whole package.  It can also be made and eaten over a series of days.  Add a chicken breast and you have yourself a delicious lunch!!

3 tbsp white wine vinegar
2 tbsp finely minced shallot
1 tbsp honey
1 tbsp EVOO
1 tsp salt
1/2 tsp pepper
2 bunches kale, destem and chop into bite sized pieces
1/2 c pomegranate seeds
1/4 c shredded parmesan cheese
2 tbsp toasted pine nuts

Whisk together the vinegar, shallot, honey, olive oil, salt, and pepper.  Toss kale in dressing to coat evenly.  The dressing will seem light, but the kale will wilt down to 1/2 its volume. 

Transfer kale to a lidded container and refrigerate overnight.  To serve put kale into a bowl and top with pomegranate seeds, parmesan cheese, and pine nuts.  Enjoy!!  Serves 8