Instructions

1. Strip the stems from the leaves of the kale. Chop into 1/4 inch ribbons and place in a bowl.
2. Sprinkle with about 1 tsp of salt, and massage it into the kale. Don’t be wimpy, really squeeze it in. This will help to soften the kale, without cooking it. Let it rest for about a half hour
3. In the meantime whisk the dressing ingredients: olive oil, balsamic and vinegar.
4. Assemble the salad: pour the dressing over the greens and toss. Taste and adjust for seasoning. Scatter the cheese on top, then the pomegrante seeds and serve. I like to bring it to the table before tossing the cheese and seeds in, because it looks so pretty.