Place the kale in a large salad bowl. Set aside. Chop the parsley and set aside.

Heat 2 T. olive oil in a sauté pan and cook the diced onions, garlic and shallots for 2-3 minutes. Add the pine nuts and cook another 2-3 minutes on medium heat.

In a small bowl, add the 1/4 cup olive oil, balsamic vinegar, honey, and salt and pepper and mix together.

Pour the dressing over the kale and massage into the leaves (using your hands or salad tongs).

Add the sautéed mixture to the kale, sprinkle the pomegranate seeds and crumble the blue cheese on top.

Lastly add the parsley. Mix together and let sit for up to an hour before serving.