Name: Kale Salad with Pinenuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Italian
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

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

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.