2 Tbsp dried currants
7 tbsp White Balsamic Vinegar, divided
1 tbsp unseasoned rice vinegar
1 tbsp honey
1 tbsp extra virgin olive oil
1 tsp salt
2 bunches Tuscan kale (about 1 lb) center ribs and stems removed, leaves thinly sliced crosswise (use regular kale if Tuscan isn’t available)
2 tbsp pine nuts, lightly roasted
Parmesan cheese shavings
Place currants in small bowl, add 5 tbsp white balsamic vinegar. Let soak overnight. Drain currants.
Whisk remaining 2 tbsp 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.
- Sauteed Greens (gourmetblends.wordpress.com)