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Kale,pine nut and Parmesan salad
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| Dried currants | |
| 7 tbs | white balsamic vinegar |
| 1 tbs | rice vinegar |
| 1 tbs | honey |
| 1 tbs | extra- virgin olive oil |
| 1 tsp | salt |
| 2 bunches | Tuscan kale, ( about 1 pound) center ribs and stems removed,leaves thinly sliced crosswise |
| 2 tbs | pine nuts, lightly toasted |
Parmesan cheese shavings
Put the currants in a bowl; add 5 tbs of balsamic vinegar. Let them soak for an hour. Drain the currants. Whisk the remaining 2 tbs ,rice vinegar ,honey,oil and salt in a large bowl. Add the kale,currants,and pine nuts to coat.let marinate for 20 mins. At room temp.season to taste with salt and pepper. Sprinkle with Parmesan shavings
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