This is a Kale Salad that won’t disappoint.

Ingredients:
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

Instructions:
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.

From the Recipe’s of Bon Appetite.

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> Sauteed Greens