Kale with Pomegranate Dressing and Ricotta Salata
['1 small shallot, finely chopped', '2 tablespoons white wine vinegar', '2 teaspoons pomegranate molasses', 'Kosher salt, freshly ground pepper', '1 bunch red Russian or purple kale or 2 bunches Tuscan kale, ribs and stems removed, leaves torn into 2" pieces', '1/2 cup pomegranate seeds', '2 tablespoons olive oil', '2 ounces ricotta salata (salted dry ricotta)']
Combine shallot, vinegar, and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit 5 minutes.
Add kale to dressing, season with salt and pepper, and massage dressing into leaves. Add pomegranate seeds and oil and toss to combine. Serve topped with ricotta salata.
Do ahead: Dressing can be made 4 hours ahead; cover and chill.
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