Kale Salad with Pine Nuts, Currants and Parmesan
|2 tbsp. ||dried currants|
|7 tbsp. ||white balsamic vinegar, divided|
|1 tbsp. ||unseasoned rice vinegar|
|1 tbsp. ||honey|
|1 tbsp. ||extra virgin olive oil|
|1/2 tsp. ||salt|
|2 bunches ||tuscan kale, center ribs and stems removed, leaves thinly sliced crosswise (about 1 pound)|
|2 tbsp. ||pine nuts, lightly toasted|
|parmesan cheese, shavings|
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