Kale Salad with Pine Nuts, Currants and Parmesan

• 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 tablespoons pine nuts, lightly toasted Parmesan cheese shavings
• 1 bunch of kale, center ribs and stems removed, leaves thinly sliced crosswise

Directions

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.

Bon Appétit | February 2009 by Dan Barber