Lacinato Kale Salad with Warm Bacon Vinaigrette

Ingredients

• 2 bunches lacinato kale
• 0.33 cups red onion , see Note
• 0.5 cups dried apricots
• 0.5 cups slivered almonds
• 0.5 reds bell pepper

Instructions

1. 1

   Wash kale in cold water and pat dry with paper towels. Using a sharp knife, remove stems and coarse veins, and chop kale into bite-sized pieces. Place chopped kale and red onion slices in a large salad bowl, and set aside.

2. 2

   For dressing, cook bacon in a skillet over medium heat until browned and crispy, 5 to 7 minutes. Remove bacon from the skillet, chop, and reserve.

3. 3

   To the bacon drippings in the same skillet, add only enough olive oil to equal 1/4 cup. Heat the combined drippings and the olive over medium heat until hot. Stir in the minced garlic and cook about 30 seconds.

4. 4

   Remove the skillet from the heat and stir in balsamic vinegar, Dijon mustard, salt and pepper to taste, and red pepper flakes, to taste.

5. 5

   Pour mixture over torn kale and onion slices, and stir until well coated with the hot dressing. Add chopped apricots, blanched slivered almonds, and red bell pepper strips.

6. 6

   Give the salad a final toss, and garnish with reserved chopped bacon.