1 small bunch kale, chopped
1/3 cup toasted pecans
1/2 cup freshly grated Parmesan cheese
3-4 slices bacon
1 1/2 Tbsp minced shallot
2 1/2 Tbsp red wine vinegar
1 1/2 Tbsp lemon juice
1 1/2 tsp maple syrup
1 tsp Dijon mustard
Cut off the large stems and chop the kale into small pieces.
Place kale in a large bowl.
Toast nuts on broil for 2-5 minutes, slightly dark.
Add toasted nuts and Parmesan cheese to the kale.
Cook the bacon in a sauté pan over medium heat. Transfer the bacon to a paper towel lined plate. Transfer the drippings to a small bowl and leave the crunchy bits in the pan.
Add 2 1/2 Tbsp of reserved bacon grease back to the pan. (Add some olive oil if you don't have enough drippings)
Add shallots to the pan and sauté for 1 minute, stirring constantly.
Whisk in vinegar, lemon, maple syrup, and mustard. Scrape up bits from bottom of the pan.
Remove the vinaigrette from the heat and season with salt and pepper.
Add dressing to the kale salad and mix well to evenly coat all of the kale.
Break up the bacon pieces, add them to the salad and toss again. Optionally, sprinkle maple flakes or grate maple cube over top.