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 themCook the bacon on the stove or in the oven until crispy and set aside to cool slightlyRemove the large stem of the kale and chopPlace 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 bitToss the parmesan into the kale and use your hands to toss them together, add a sprinkle of salt and pepperPlace the salad into the desired serving bowlCut the bacon into smaller pieces and sprinkle them over the kalePlace the thinly sliced apples over the top of the kale, drizzle the dressing over the saladSprinkle the toasted pine nuts over the top
Lifestyle expert Theodore Leaf shows you how to take a five dollar rotisserie chicken and turn it into a hearty, satisfying and creamy chicken & wild rice soup.
