Kale Salad With Bacon And Blue Cheese Recipe Recipes Net

Ingredients

7cupsfresh kale leaveschopped

1TbspBertolli Extra Virgin Olive Oil

8slicescooked baconchopped

1/2cupblue cheesecrumbled

1/2cupcranberriesdried

1/2cuppecanstoasted chopped

1batchRed Wine Shallot Vinaigrette

1/4cupBertolli Extra Virgin Olive Oil

2Tsbpred wine vinegar

2tsphoneyto taste

1tspdijon mustard

salt and freshly-cracked black pepperto taste

1smallshallotpeeled and finely-chopped

Toss all ingredients together until combined.

Serve immediately, or cover and refrigerate for up to 8 hours before serving.

Whisk the olive oil, red wine vinegar, honey, mustard, salt and pepper together in a mixing bowl until completely combined.

Stir in the shallot until combined. Taste, and season with extra salt, pepper, or honey, if needed.