2 tbl dried currants
2.5 oz (5 tbsp.) white balsamic vinegar, divided

1 oz white balsamic vinegar, divided
1 tbl unseasoned rice vinegar
1 tbl honey
1 tbl extra-virgin olive oil
1 tea salt
2 bu. Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise

2 tbl almonds, lightly toasted
To Taste 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 and currants; toss to coat.
Let marinate 20 minutes at room temperature (actually overnight is also fine), tossing occasionally.
Season to taste with salt and pepper.
Sprinkle almonds and cheese shavings over salad and serve.

Kale Salad