Kale Warm Salad

Ingredients

• 12 strips Bacon (- diced)
• 4 large Shallots (– peeled, sliced into thin rings, and separated)
• 3 whole Roasted Red Peppers (– medium diced)
• 2 large Cloves Garlic (- minced)
• 12 packed Cups Fresh Kale (– washed, dried, stems removed & chopped)
• 1/2 Cup Walnuts (- roasted and salted)
• 1/2 Cup Parmesan Cheese (– grated)
• Salt and Pepper (- to taste)
• Optional Mix-ins: Sliced Mushrooms, Halved Cherry Tomatoes, Pomegranate Arils, Microgreens
• 4 tsp Dijon Mustard
• 2 1/2 tsp Honey
• 2 TBS White Balsamic Vinegar ((substitute: apple cider vinegar))
• 1/2 Cup Extra Virgin Olive Oil
• 1/4 tsp Crushed Red Pepper Flakes
• 1/2 tsp EACH: Sea Salt and Cracked Black Pepper (- or more to taste)

Instructions

1. 1

   Make dressing: Make the vinaigrette: In a small bowl or container with a tight fitting lid, combine the dijon mustard, honey, balsamic, olive oil, red pepper flakes, salt and pepper. Whisk or shake vigorously until completely emulsified and combined. Taste and adjust the dressing for seasoning as you see fit - adding more honey for sweetness, vinegar for tang, oil for richness, and salt for overall flavor. Set aside.

2. 2

   Crisp bacon - optional: Crisp the Bacon - optional: Place a large skillet over medium heat and add the bacon. Cook to desired crispiness and transfer to a paper towel lined plate, reserving 3 tablespoons of the bacon drippings in the pan and discarding the rest. Set the bacon aside. (SEE NOTES)

3. 3

   Cook Shallots: Turn heat up to medium-high. Add the shallots to the skillet with the bacon drippings. Fry, stirring constantly, until golden in color, about 3 minutes. Remove with a slotted spoon to the paper towel-lined plate with the bacon. Season the shallots with salt and pepper. Set the plate aside.

4. 4

   Cook Kale: Reduce the heat to medium and add the kale to the skillet. Season with salt and pepper - to taste. Sauté, tossing gently, until the kale is warm and deep green in color, but not yet wilted, about 2-3 minutes. Add the garlic and roasted red peppers to the skillet with the kale. Continue to sauté and toss until the garlic is fragrant, about 45 seconds to 1 minute. Taste the kale and adjust for seasoning.

5. 5

   Toss salad: Assemble the salad: Transfer the warm kale salad to a large salad bowl. Toss with just enough of the vinaigrette to moisten the kale leaves. Top with the crisp bacon and shallots, roasted walnuts, and parmesan cheese.

6. 6

   Serve salad warm: Serve warm with the remaining dressing on the side. Enjoy!