Maria Provenzano - Fall Salad
  • 1 bunch kale; finely chopped
  • 1 apple; thinly sliced
  • 6 slices of bacon
  • 1/4 cup freshly grated parmesan
  • Salt and pepper to taste
  • 1/4 cup toasted pine nuts


  • 1/3 cup olive oil
  • 1 shallot, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon grainy dijon mustard
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • Kosher salt and pepper
  • 1 pinch red pepper flakes


  • Toast the pine nuts in a dry pan over medium heat until they are evenly toasted, making sure to move them around frequently; this happens fast, so don’t take your eyes off of them
  • Cook the bacon on the stove or in the oven until crispy and set aside to cool slightly
  • Remove the large stem of the kale and chop
  • Place the kale in a bowl and add a small drizzle of olive oil and use your hands to massage the kale to break it down a bit; i just move the leaves around in my hands to help the kale soften a bit
  • Toss the parmesan into the kale and use your hands to toss them together, add a sprinkle of salt and pepper
  • Place the salad into the desired serving bowl
  • Cut the bacon into smaller pieces and sprinkle them over the kale
  • Place the thinly sliced apples over the top of the kale, drizzle the dressing over the salad
  • Sprinkle the toasted pine nuts over the top


  • In a bowl whisk together the apple cider vinegar, maple syrup, and dijon
  • Slowly stir in the olive oil while whisking continuously
  • Stir in the shallots, thyme leaves, and red pepper flakes
  • Salt and pepper to taste

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