Kale & Bacon Salad
1 lb Kale (ribs removed, roughly chopped
4 Slices thick bacon
1/2 Tablespoon chopped shallots
1/2 Tablespoon Epicurean Peach Aged Balsamic Vinegar
3 Tablespoons Epicurean Arbequina Olive Oil
1/2 Teaspoon Sea Salt
1/8 Teaspoon fresh cracked black pepper
Cut kale greens into 1 1/2 lengths or roughly chop and transfer to a large bowl.
Cook bacon in a large heavy skillet until golden and crisp, transfer bacon to a cutting board and remove grease from skillet (keep skillet on low heat on stovetop). Chop bacon.
In the warm skillet, whisk together shallots, Epicurean Peach Aged Balsamic Vinegar, salt and pepper,. Then whisk in 3 tablespoons Arbequina Extra Virgin Olive Oil.
Toss kale greens with enough warm dressing to coat and sprinkle with bacon.