1. Whisk together vinegar, shallot, honey, olive oil, salt, and pepper.
2. Toss kale in dressing to coat evenly. (The dressing will seem light, but the kale will wilt down to half its volume.)
3. Transfer kale to a lidded container and refrigerate overnight. To serve, divide kale among plates and top with pomegranate seeds, grated cheese, and pine nuts.