Name: Baby Kale Salad with Candied Pecans, Bacon, Goat Cheese, Granny Smith Apples, and Maple-Bacon Vinaigrette
Yield: Serves 6
Ingredients: 5 ounces (140 g) soft goat cheese; 6 ounces (170 g) baby kale; or 12 ounces (340 g) Tuscan kale, stems removed and coarsely chopped; Kosher salt and freshly ground black pepper; 1 large Granny Smith apple, thinly sliced; 12 ounces (340 g) slab bacon, cut into lardons; ¾ cup (180 ml) canola oil; ¼ cup (60 ml) apple cider vinegar; ¼ cup (60 ml) sherry vinegar; 1 large shallot, finely chopped; ¼ cup (60 ml) whole-grain mustard; ¾ cup (90 g) Fried Spiced Candied Pecans, coarsely chopped; ½ cup (120 ml) pure maple syrup; 1 (2-inch/5-cm) piece fresh ginger, peeled and grated; 1 large Granny Smith apple, peeled and cored

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

My updated version of a fall salad stars the super trendy, oh-so-hip kale. I use baby kale at BarBacon because it is less chewy and, truth be told, makes for a prettier plate, but you can definitely substitute Tuscan (also known as lacinato) kale when making it at home. I like to wait until apple-picking season before I make the vinaigrette, but nothing should stop you from using the vinaigrette throughout the year, if you please.