1Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
2Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl.
3Add kale, currants, and pine nuts; toss to coat.
4Let marinate 20 minutes at room temperature, tossing occasionally.
5Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.