Finely dice the shallot and place in a mason jar with lid or similar container. Add the vinegar, oil and salt and pepper. A good pinch of each should do. Put the lid on and give it a good shake to combine.
Lightly toast the pecans in a small pan then set aside to cool.
Meanwhile, place the kale in the bowl and add a good amount of the dressing, however much you like. Save the rest of the dressing for another use.
Add the pecans, cranberries and feta cheese. Toss to combine and serve.
Notes
For my dressing I used half extra virgin olive oil and half flavored olive oil.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2017/02/kale-salad-with-feta-pecans-and-cranberries/