Kale Salad With Balsamic Dressing

1 . Stage

Toast the pine nuts: Heat a small skillet on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan. Cook, stirring occasionally, until lightly browned. Then remove to a bowl to allow to cool.

2 . Stage

Prep the kale: Use a sharp knife to cut out the tough midrib of each kale leaf, and discard or compost. Slice the leaves crosswise into thin, 1/4 inch wide, slices. The easiest way to do this is to work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end of the "cigar" to the other, slicing a 1/4 inch off from the end. Place the kale slices into a large bowl.

3 . Stage

Make the dressing: In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.

4 . Stage

Dress the kale and toss with nuts and cranberries: A half hour to an hour or two before serving, toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, allowing the kale to marinate a bit.

5 . Stage

Stir in the Parmesan: Right before serving, stir in the grated Parmesan cheese.