Kale or Spigarello Salad Recipe

Ingredients

• 2 Tbsp dried currants
• 6 Tbsp white balsamic vinegar
• 2 Tbsp Sriracha
• 6 Tbsp extra virgin olive oil
• zest and juice of 1 lemon
• 1 Tbsp tiny capers, drained
• 1 tsp kosher salt, plus more as needed
• 2 bunches broccoli Spigarello OR Tuscan kale (about one pound) cut crosswise into paper thin slices
• 2 Tbsp pine nuts, lightly toasted
• 6 to 8 large eggs, 1 per person
• Freshly ground black pepper
• 1/4 cup freshly grated parmigiano reggiano