1 tbsp champagne vinegar
1 tbsp lemon juice (or more to taste)
3 tbsp cup canola oil
1 tsp shallots, very finely minced
4 cups baby red Russian kale
1/4 cup crumbled ricotta salata
Combine champagne vinegar and lemon juice in a large mixing bowl. Whisk in oil in a slow steam. Stir in shallots and season with s&p. Add kale and toss to coat the leaves evenly with dressing. Top with ricotta salata.