Prep: 1. Chop shallot. Shave/thinly slice parmesan. Make: 1. Whisk together shallot, vinegar and molasses in a salad bowl, season to taste with salt and pepper. Set aside for about 5 minutes. 2. Meanwhile, de-rib and tear kale into large pieces. 3. Toss kale with dressing and gently massage leaves until slightly tender. 4. Add olive oil and pomegranate seeds and toss until combined. 5. Serve topped with shaved parmesan.
This brightly flavored salad is the perfect winter side. Seasonal in every way but with bright flavors that perk up heavy winter meals. If you want to save some $$ (pre-seeded pomegranates can be expensive), you can easily seed your own pomegranate by cutting it in half along the "equator", pressing the center out a bit and whacking the back repeatedly with a wooden spoon (over a large mixing bowl). Then just pick out the inner membrane pieces that fall out too.