Photo: Jonny Valiant; Styling: Linda Hirst
"We need healthful things on the menu to balance some of our guiltier pleasures. When you combine the kale with all sorts of tasty ingredients and textures, it's always popular."
Makes 12 servings
1. Soak currants overnight in 3/4 cup balsamic vinegar. Drain.
2. Whisk together olive oil, honey, rice vinegar, salt, and remaining 1/4 cup balsamic vinegar in a large bowl. Add kale, drained currants, and pine nuts, tossing to coat. Top with cheese to taste.