Ingredients

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 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise

2 tablespoons pine nuts, lightly toasted

Parmesan cheese shavings

Description

In A Surprising Twist, Tuscan Kale Is Served Raw—and Makes For A Substantial And Satisfying Winter Salad. Be Sure To Choose Bunches Of Tuscan...

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