INGREDIENTS:
- 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
CIDER VINAIGRETTE:
- 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
FALL SALAD DIRECTIONS:
- 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
CIDER VINAIGRETTE:
- 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