This salad tastes better the longer it sits. Make it ahead (dressing and all) and store in the fridge. Allow to come to room temperature before serving.
Serves 6
4 ounces bacon, chopped
¼ cup extra virgin olive oil
3 tablespoons rice vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
1 clove garlic, minced
8 cups chopped kale
1 medium pear, thinly sliced
¼ cup dried cranberries
¼ cup chopped walnuts
½ cup diced Manchego cheese
Kosher salt
Freshly ground black pepper
Cook bacon in a nonstick skillet until crispy, transfer bacon and any renderings aside to cool slightly. In a large bowl combine oil, vinegar, mustard, honey and garlic; season with salt and pepper and whisk well. Add cooked bacon to dressing and stir to coat. Add remaining ingredients and toss well.
Nutrition Info Per Serving:
Calories: 297; Total Fat: 19 grams; Saturated Fat: 5 grams; Total Carbohydrate: 21 grams;
Sugars: 10 grams; Protein: 14 grams; Sodium: 690 milligrams; Cholesterol: 37 milligrams
; Fiber: 3 grams
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