Kale Salad with Pinenuts, Currants and Parmesan
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1 teaspoon salt
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons dried currants
- parmesan cheese shavings
Preparation 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.
Preparation 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.
