Kale Salad with Currants and Walnuts
Make sure kale is finely shredded - serves 6
For the currants:
4 T dried currants (i've used barberries)
4 T white balsamic vinegar
For the Dressing:
1 T unseasoned rice vinegar (or coconut vinegar for a grain free option)
1 T honey
1 T EVOO
1/2 tsp sea salt
For the Salad:
1 large head kale, center ribs and stems removed, leaves thinly sliced crosswise
4 TB chopped walnuts, lightly toasted
1/4 c grated Parmesan or asiago cheese
Place currants in small saucepan. Pour 4 Tablespoons balsamic vinegar over the currants and heat over medium-low heat until just simmering. Remove from heat, drain currants and reserve liquid. cool.
Whisk 2 Tablespoons of the reserved balsamic vinegar from the currants, rice vinegar, honey, oil and salt in large bowl. add kale, currants and walnuts. toss to coat. let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with seal salt. sprinkle cheese shaving over salad and serve.
NOTE: i had added chopped apple, grated zucchini, raspberries, etc. to this - great contrast of sweet and tart.