Raw Kale Salad | Sonoma-Cutrer Vineyards

Ingredients

• 2 tbsp dried currants
• 7tbsp white balsamic vinegar, divided
• 1 tbsp unseasoned rice vinegar
• 1 tbsp honey
• 1 tbsp extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 1 lb Tuscan kale (center ribs and stems removed)
• 2 tbsp pine nuts, lightly toasted
• 1 large fuyu persimmon, halved and thinly sliced
• Parmesan cheese shavings