Recipe information
Yield
6 to 8 Servings
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
Need to make a substitution?
Preparation
Step 1
Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
Step 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. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.