• Makes: 4
• Serving Size: 1 cup
• Preparation Time: 15 minutes

Ingredients

4	cups	cleaned, dried, and thinly sliced fresh kale leaves, stem ribs removed and discarded
1/2	cup	dried currants
1/4	cup	very finely minced shallots
2	Tbsp.	toasted pine nuts*
Dressing
1 1/2	Tbsp.	fresh lemon juice
2	tsp.	champagne vinegar
1		garlic clove, finely minced
1	tsp.	sugar
2 1/2	Tbsp.	olive oil
1/4	tsp.	salt
		Ground black pepper to taste

*How to toast pine nuts: Add the pine nuts to a small, dry skillet over medium heat. Toast the nuts, shaking the pan often, until they are lightly brown.

Directions