kale salad with pine nuts, currants and yes, parmesan

Makes 6-8 servings,  leftovers are great the next day.

Ingredients:

2 Tb currants
7 Tb white balsamic vinegar, divided
1 Tb unseasoned rice vinegar
2 Tb olive oil
1 Tb honey
1 tsp salt
2 bunches kale
2 Tb toasted pine nuts
parmesan cheese shavings

Place currants in small bowl with 5 Tb white balsamic vinegar.  Let soak overnight (or warm in microwave to soften). Drain and discard vinegar.

Whisk remaining 2 Tb 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 fresh ground pepper.  Sprinkle cheese shavings over salad and serve.