Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
¼ cup dried cranberries*	* or other dried fruit: blueberries, currants, cherries etc.
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	Washed, trimmed and torn into bite size pieces
¼ cup pine nuts, unsalted	Lightly toasted
¼ cup Parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Place currants or cranberries in small bowl; add 5 tablespoons white balsamic vinegar. Let soak 20 minutes. Drain.
2	Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, dried fruit, and pine nuts; toss to coat.
3	Let marinate 20 minutes at room temperature, tossing occasionally.
4	Season to taste with salt and pepper.
5	Sprinkle cheese  over salad and serve.