Kale Salad with Pine Nuts, Currants and Parm

 This is Jennifer's recipe and we could easily eat it every day!

Ingredients

2 T. Dried Currants

7 T. white Balsamic Vinegar

1 T. unseasoned rice wine vinegar

1 T. honey

1 T. EVOO

1 tsp salt

2 bunches Tuscan Kale stems and centers removed

2 T. Toasted Pine Nuts

Group Pepper

Parm cheese Shavings

Place currants in 5 T white balsamic and let soak for an hour

Whish remaining dressing ingredients and toss on Kale to coast.

Drain currants and add to salad. Let rest for 3 minutes.

Toss with pine nuts and balsamic and serve!