Kale Salad With Nuts, dried fruit and Parmesan (adapted from Dan Barber’s Kale Salad NY Times)


1 large bunch kale, stems removed and rinsed well, 2 Tbs balsamic vinegar, 1 Tbs rice vinegar, 1/3 Tbs honey, or more to taste, 1-3 Tbs olive oil, 1 tsp salt, 2 Tbs lightly toasted pine nuts OR Walnuts, 2 tablespoons currants, raisings or dried cranberries, 1/4 cup Parmesan cheese, ground pepper.

Arrange the kale leaves in small piles of 4 or 5 leaves; roll into a tight “cigar” shape and cut into 1/4-inch ribbons; repeat with remaining leaves. In a large bowl, toss kale with all ingredients except the Parmesan cheese; let stand at room temperature for 20 minutes; adjust seasoning with salt and pepper.  Serve with Parmesan cheese sprinkled over the salad.