A Sporty original recipe with variations! Kale becomes very tender when massaged.
1 small shallot, finely chopped
2 tablespoons red wine or sherry vinegar
2 teaspoons pomegranate molasses (can be found in middle eastern grocery stores)
2 tablespoons extra virgin olive oil
Sea salt, freshly ground black pepper
1 bunch red Russian kale, ribs and stems removed, leaves torn into 2″ pieces
1/2 cup dried cherries or toasted walnuts or pepitas
2 ounces feta or blue cheese or ricotta salata
Combine shallot, vinegar, olive oil and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit at least 5 minutes. Dressing can be made 4 hours ahead, just cover and chill.
Add kale to dressing, season with salt and pepper to taste, and gently massage dressing into leaves. Add cherries, walnuts or pepitas and toss to combine. Serve topped with cheese of choice.