Tuscan Kale Salad With Currants & Pecans In A Resonant Dressing

• 1 bunch Tuscan kale (also known as dinosaur kale), any tough stems removed and sliced into thin strips (also known as chiffonade)
• 1/3 cup dried currants, plumped in warm water or orange juice for a few minutes, then drained
• 1/3 cup pecans, toasted in a 350 oven for 8 to 10 minutes, or until fragrant, then roughly chopped
• 1/3 cup best quality olive oil
• 3 tablespoons walnut oil (or hazelnut oil or any nut oil)
• 8 tablespoons sherry vinegar
• 1 teaspoon sugar
• 1 teaspoon tabasco, or to taste
• 1 small shallot, peeled and minced
• 1/2 teaspoon prepared Dijon mustard
• plenty of kosher salt and freshly ground pepper

1. Toss the kale, currants and pecans together in a salad bowl.
2. Combine all other ingredients, which make the Resonant Dressing, in a lidded jar and shake until emulsified.
3. Pour dressing onto kale and toss again. One bonus of this recipe is that it's a rare leaf salad that will hold, even after being dressed, for serving--up to several hours.

kale, water, pecans, olive oil, walnut oil, sherry vinegar, sugar, tabasco, shallot, mustard, salt

Taken from food52.com/recipes/1558-tuscan-kale-salad-with-currants-pecans-in-a-resonant-dressing (may not work)