Monday, July 8, 2013

Kale Salad with Pine Nuts & Currants

1/2 lb fresh Kale
2 tbs. black currants
1 1/2 tbs. balsamic vinegar
1 1/2 tbs. rice wine vinegar
3 tbs. honey
2 tbs. extra virgin olive oil
2 tbs. pine nuts, toasted
2 tbs. parmesan cheese
salt & pepper to taste

Whisk balsamic vinegar, rice wine vinegar, honey and olive oil in a large mixing bowl. Wash and chop the kale into larger pieces. Add chopped kale, pine nuts & parmesan cheese to dressing. Season with salt & pepper to taste.

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