Directions

1Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.

2Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl.

3Add kale, currants, and pine nuts; toss to coat.

4Let marinate 20 minutes at room temperature, tossing occasionally.

5Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.