Kale Salad with Pinenuts, Currants and Parmesan

INGREDIENTS

• 2 tablespoons dried currants
• 7 tablespoons white balsamic vinegar, divided
• Parmesan cheese shavings
• 1 teaspoon salt
• 1 tablespoon unseasoned rice vinegar
• 2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
• 2 tablespoons pine nuts, lightly toasted
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey