Ingredients
Salad:
1 bunch red Russian kale, washed, ribs removed, and torn into bite sized pieces
1 medium red onion, sliced in 1/4-inch slices
3-4 medium peaches, sliced
4 oz goat cheese
3 slices good quality bacon
Vinaigrette:
2 teaspoons whole grain mustard
2 tablespoons maple syrup
1 tablespoon reserved bacon fat
1/4 cup red wine vinegar
6 tablespoons extra virgin olive oil
kosher salt
fresh ground pepper
Method
Serves 4 as a meal, 8 as a side
Salad:
Pre-heat oven to 375 degrees.
Place bacon and onion on a large baking sheet. Place in the oven and bake for 20 minutes or until the bacon is crisp and the onions are starting to brown around the edges. Remove from the oven, and set aside the bacon for another use. Reserve the bacon drippings for the dressing.
Place the kale in a large serving bowl. Arrange the peaches, goat cheese, and roasted onions on top. Drizzle with maple bacon vinaigrette and serve.
Viniagrette:
Place all ingredients in a mason jar, or any other jar with an air-tight, secure lid. Place the lid on the jar and shake vigorously until all the ingredients are emulsified. Dressing will keep in the fridge for up to 7 days. Makes about 3/4 cup.
