Ingredients
3 bunches Tuscan kale, center ribs and stems removed, leaves torn to bite size (can be done the night before and kept refrigerated, dry in green bags.)
4 tablespoons dried currants
18 tablespoons white balsamic vinegar, divided
2 tablespoons pine nuts, lightly toasted
5 Persimmons sliced (Option: 2 Orange Peppers)
4 Avocados chopped
1 Pomegranate Arils (Option: Several Sliced Radishes)
4 tablespoon Unseasoned Rice Vinegar
2 Lemon
2 tablespoon extra-virgin olive oil
Sea Salt
Black Pepper
Preparation
Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Cover and let soak overnight. Drain currants.
Dressing: Whisk remaining 8 tablespoons white balsamic vinegar, unseasoned rice vinegar, and olive oil in large bowl. Generously squeeze in 2 lemons (remove seeds), and season to taste with sea salt and pepper.
In three separate bowls, add: kale; persimmons; and cucumbers; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally.
Mix in avocado to cucumber bowl. Stir to make avocado creamy.
Plate and garnish with currants, pine nuts and pomegranate arils.
Serve.
