Kale Salad with Bacon and Blue Cheese

• Gluten free

• Meat

  • 6 slices Bacon, cooked

• Produce

  • 1/2 cup Cranberries, dried
  • 6 cups Kale, fresh leaves
  • 1 Shallot, small

• Condiments

  • 1 tsp Dijon mustard
  • 1 tsp Honey
  • 1 batch Red wine shallot vinaigrette

• Baking & Spices

  • 1 pinch Salt and freshly-cracked black pepper

• Oils & Vinegars

  • 5 tbsp Bertolli extra virgin olive oil
  • 2 tbsp Red wine vinegar

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

• Dairy

  • 1/2 cup Blue cheese

Found on gimmesomeoven.com

Description

Ingredients

• 6-7 cups chopped fresh kale leaves
• 1 tablespoon Bertolli Extra Virgin Olive Oil
• 6-8 slices cooked bacon, chopped
• 1/2 cup crumbled blue cheese
• 1/2 cup dried cranberries
• 1/2 cup toasted chopped pecans
• 1 batch Red Wine Shallot Vinaigrette (below)
• 1/4 cup Bertolli Extra Virgin Olive Oil
• 2 tablespoons red wine vinegar
• 1-2 teaspoons honey, to taste
• 1 teaspoon Dijon mustard
• pinch of salt and freshly-cracked black pepper
• 1 small shallot, peeled and finely-chopped