Kale Salad with Pinenuts, Currants and Parmesan

By tammy1365

by Dan Barber

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 teaspoon salt
• 2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
• 2 tablespoons pine nuts, lightly toasted
• Parmesan cheese shavings

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

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

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