Ingredients
⅓cupextra virgin olive oil
4ozpancetta,diced
¼cupchampagne vinegar
¼cuppure maple syrup
¼tspsalt
¼tspground black pepper
1small radicchio head,shredded
1bunchkale,stems discarded, leaves shredded
2Granny Smith,or Honeycrisp, or other tart-yet-sweet apples, sliced into thin matchsticks
¾cuppecans,toasted if desired
Preparation
Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until the pancetta is golden and crispy.
Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool.
Add the Champagne vinegar, maple syrup, salt and pepper to the pan drippings and whisk well.
Combine the radicchio, kale, apples and pecans in a large bowl. Toss while adding the dressing, little by little, until the salad is well dressed. Taste and adjust seasoning with salt and pepper.
Garnish with crispy pancetta, serve, and enjoy!
