Kale and Ricotta Salata Salad

¾ to 1lb. kale (you can use any kind of kale, chard or any green that isn't too bitter and can be eaten raw), separate leaf from  stem and discard stem.

2 T. finely chopped shallot or onion

1 ½  T. lemon juice

¼ t. salt

¼ t. black pepper

4 ½ T. olive oil

2 oz. (about 1 cup) coarsely grated ricotta salata ( I actually used Bonnie Blue goat cheese feta which was great.)

Cut or tear kale into bite size pieces. Whisk together shallot, lemon juice, salt, and pepper in a small bowel, then add oil, whisking until combined well. Toss kale and ricotta salata in with enough dressing to coat, then season with more salt and pepper as you like. Yum.