For the dressing: Whisk together red wine vinegar and minced shallot. Whisk in olive oil and remaining ingredients. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.
Cook bulgar according to package. Set aside to cool.
Then cook snap peas in boiling salted water for 2 minutes or until crisp-tender; drain. Plunge into ice water; drain and pat dry. Slice in half or leave them whole.
Toss together kale, bulgar, and 1/4 cup vinaigrette in a large bowl. Let stand 30 minutes to let the kale marinate. Stir in blueberries, pecans, and sugar snap peas. Add salt and pepper. Sprinkle with cheese. Serve with remaining vinaigrette.