Sweet And Sour Pine-Nutty Kale Salad With Balsamic Vinegar & Currants

1. 1

   1. Place the balsamic vinegar and currants or chopped dried cranberries in a small container and microwave for 20 seconds, stir, and microwave again for 20 more seconds. Let soak 10-20 minutes, while you prepare the other ingredients; drain, reserving vinegar.

2. 2

   Whisk vinegar removed from the currants or cranberries, the rice vinegar, honey, oil, and salt. Place the kale in a large bowl and pour the dressing all over the kale. Mix and then put the currants/cranberries and pine nuts; and toss to coat. Let marinate 20 minutes at room temperature, then put the cheese and toss again. You can eat it immediately or refrigerate overnight. Season with pepper to taste. I find that additional salt is not necessary. Serve with steak, salmon or any grilled meat; or do like me and eat it by itself.

* Per serving · 4 servings · Values may vary.

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