2 tablespoons dried currants or dried cranberries
2/3 cup white balsamic vinegar, divided
3 tablespoons unseasoned rice vinegar
3 tablespoon honey
3 tablespoon extra-virgin olive oil
1 teaspoons Dijon mustard
1/2 teaspoon salt
8 cups kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
¼ cup pine nuts, lightly toasted
¼ cup Parmesan cheese, shaving
Place currants or cranberries in small bowl; add 5 tablespoons white balsamic vinegar.
Let soak 20 minutes. Drain.
Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.