Bon Appetit
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.
*This salad taste better after it has sat for a while. Even overnight.
Serves 6
Nutritional Information
Calories 142
Fat 9.67g
Sat Fat 3.25g
Cholesterol 12.5mg
Sodium 708.33mg
Carbohydrates 9.17g
Fiber 1.83g
Sugars 5.75g
Protein 5.75g
