Shredded Kale Salad With Pine Nuts Currants and Parmesan Recipe

Ingredients

• 2 tablespoons currants
• 2 tablespoons golden or white balsamic vinegar
• 1 tablespoon honey
• 5 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 bunch kale, thick stems discarded, leaves cut into 1/2-inch ribbons (about 2 quarts loosely packed ribbons)
• 3 tablespoons pine nuts, toasted
• 2 ounces Parmesan cheese shaved with a vegetable peeler

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