Kale & Apple Salad with Warm Bacon Vinaigrette
white wine vinegar
pure maple syrup
Freshly ground black pepper
diced into matchsticks
red leaf lettuce
ounce fresh kale
stems discarded, leaves roughly chopped
Parmesan or pecorino
Cook the bacon in a skillet over medium-high heat until crispy. Lay on a paper towel to drain. Reserve 1/4 cup of the bacon fat.
In a bowl, whisk the white wine vinegar and the maple syrup. Stir in the bacon fat.
Toss the apples, lettuce, and kale tother. Toss with the bacon vinaigrette to coat (don't be too heavy, or the greens will wilt). Season with pepper and sprinkle with cheese, craisins, and pecans.
Food and Wine