Kale Salad with White Balsamic Vinegar

Fall weather means fresh kale at the farmers market. This simple salad packs some serious flavor and can accompany almost any meal.

Ingredients:

• 1 pound Tuscan kale, about 2-3 bunches, rinsed and patted dry
• 1/4 cup White Balsamic Vinegar
• 3 tablespoon Lemon Extra Virgin Olive Oil
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon honey
• 1 teaspoon salt and freshly ground pepper
• 1/4 cup dried sweetened cranberries, golden raisins, or currants
• 1/4 cup grated Parmesan cheese, packed
• 1/3 cup pine nuts, toasted (optional for nut allergies)

Instructions:

1. Prepare the kale: Cut out the tough midrib of each kale leaf. Slice the leaves crosswise into thin, 1/4 inch wide, slices. The easiest way to do this: stack a few leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end to the other, slicing a 1/4 inch off from the end. Place the kale slices into a large bowl.
2. Prepare the vinaigrette: Whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper. 
3. At least 30 minutes before serving, toss the kale together with the dressing, allowing the kale to marinate a bit. This step softens the kale.
4. Right before serving, stir in the toasted pine nuts, dried cranberries and grated Parmesan cheese.

Tip: Store leftovers in an airtight container in the refrigerator for the next day.

Adapted from a Dan Barber recipe in Bon Appetit in 2009.