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
Instructions
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