Kale, pine nuts and currants salad

This was inspired by a lunch I had in Craft's Restaurant, NY inSeptember 2017.

4 ozs Currants, dried
3/4 c White Balsamic Vinegar divided
2 T Rice vinegar
2T Honey
2 T Olive Oil
1 t kosher salt 
6 ozs. pinenuts, lightly toasted
1 bag Simple Nature Kale, stems removed
Salt and pepper
2 ozs Pecorino regiano cheese 

Soak currants in 2/3 c Balsamic for up to 24 hours
Mix rice vinegar, honey, salt and olive oil in a glass bowl, set aside
Ribbon cut kale and add dressing. Let rest for at least 1 hour... massage every half hour
Add currants and nuts to kale and gently mix
Plate to serve adding more cheese to taste.