The version I made last night didn't have currants (I forgot and left them at home) so I substituted some prosciutto. Different, but still good. I think I prefer the little bit of sweetness from the currants though. Also, when I made it the first time, I just used out-of-the-package currants and didn't bother with the dried/reconstituted in balsamic ones.
Kale Salad With Pinenuts, Currants And Parmesan
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 Pound), center ribs and stems removed, leaves thinly sliced crosswise
2 Tbsp 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.
Makes 6-8 servings.
Found on epicurious.com
(Posted by Laura)