Kale Salad with Balsamic, Pine Nuts, and Parmesan

Ingredients

• 1/4 cup dried sweetened cranberries, chopped
• 1/3 cup pine nuts
• 1 pound fresh Lacinato kale, about 2-3 bunches, rinsed and patted dry
• 1/4 cup balsamic vinegar
• 3 Tbsp olive oil
• 1 Tbsp seasoned rice vinegar
• 1 Tbsp honey
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup grated Parmesan cheese, packed

Directions

1. Warm a small skillet over medium high heat. Add the pine nuts in a single, even layer across the bottom, and let them cook, stirring now and then, until they turn lightly golden. Transfer them to a bowl so they can cool. And yes, keep watch while they toast — nuts are sneaky, and they can move from browned to burned in a flash.
2. With a sharp knife, remove the tough center rib from each kale leaf, then discard or compost it. Cut the leaves crosswise into thin strips about 1/4 inch wide.
3. For the easiest slicing, gather a small stack of kale leaves, roll them loosely into a cigar shape, and slice across the roll from one end to the other, cutting off 1/4 inch strips as you go. Move the sliced kale into a large bowl.
4. In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper until combined.
5. A half hour to an hour before you’re ready to serve, toss the kale with the toasted pine nuts, dried cranberries, and dressing, giving the kale a little time to soften and marinate. Just before serving, mix in the grated Parmesan cheese.