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. Watch carefully-they burn easily.
Use a sharp knife to cut out the tough midrib of each kale leaf and discard. Slice 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 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" off from the end. Place kale slices in a large bowl.
In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt and pepper. An hour before serving toss with toasted pine nuts, cranberries, and dressing and allow to marinate a bit. Right before serving stir in Parmesan Cheese.