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      Title: Kale Salad With Pinenuts, Currants & Parmesan
 Categories: Greens, Nuts, Cheese
      Yield: 8 Servings
 
      2 tb Dried currants
      7 tb White balsamic vinegar;
           - divided
      1 tb Unseasoned rice vinegar
      1 tb Honey
      1 tb Extra-virgin olive oil
      1 ts Salt
      2 bn Tuscan kale;
           - center ribs & stems
           - removed, thin sliced
           - crosswise
      2 tb Pine nuts; lightly toasted
           Parmesan cheese shavings
 
  Place currants in small bowl; add 5 tb white balsamic vinegar. Let
  soak overnight. Drain currants.
  
  Whisk remaining 2 tb 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 & pepper. Sprinkle cheese
  shavings over salad and serve
  
  Recipe by Dan Barber
  
  Recipe FROM: Bon Appétit, Feb 2009
  
  Formatted by: Dave Drum, Jan 19, 2009
  
  Uncle Dirty Dave's Archives
 
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