Kale Salad With Pine Nuts, Currants & Parmesan

Ingredients

• 2 tablespoons dried currants
• 7 tablespoons white balsamic vinegar, divided
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon honey
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 2 bunches tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise (about 1 pound)
• 2 tablespoons pine nuts, lightly toasted
• parmesan cheese, shavings

Directions

1. 1

   Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.

2. 2

   Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat.

3. 3

   Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.