Kale Pine Nuts Parmesian Salad Recipe

Ingredients

2 Tbsp Dried Currants

7 Tbsp White Balsamic Vinegar, divided

1 Tbsp Unseasoned Rice Vinegar

1 Tbsp Honey

1 Tbsp Olive Oil

1 Tsp Salt

2 Bunches Tuscan Kale (about 1 lb), center ribs and stems removed, leaves thinly sliced crosswise

2 Tbsp Pine Nuts, lightly toasted

Parmesan Cheese Shavings

Preparation

Place currants in a small bowl, add 5 tbsp balsamic vinegar, soak minimum of one hour (maximum overnight). Drain.

Whisk 2 tbsp balsamic vinegar, rice vinegar, honey, oil, and salt in a large bowl.

Add kale, currants, toss to coat.

Marinade 20 minutes, tossing occasionally at room temperature.

Season to taste. Salt & pepper. Add Parmesan.