Raw Kale Salad | Sonoma-Cutrer Vineyards
This substantial and satisfying salad can be prepped ahead of time to make for an easy side dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sonomacutrer.com.
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
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