The Best Kale Salad

• Gluten free
• Paleo

• Meat

  • 4 strips Bacon

• Produce

  • 1 Avocado, ripe
  • 1 Carrot, medium
  • 4 cups Curly kale
  • 1 Garlic cloves, small
  • 2 Hand fully of cherry tomatoes
  • 1 Onion, large
  • 1 Shallot, small

• Condiments

  • 1 tsp Dijon mustard
  • 2 tbsp Honey
  • 3 tbsp White balsamic vinegar

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 cup Pecans

Found on theendlessmeal.com

Description

Ingredients

• 3 tablespoons white balsamic vinegar (or sub apple cider vinegar)
• 2 tablespoons honey
• 1 teaspoon dijon mustard
• 1 small shallot, very finely minced
• 1 small garlic cloves, very finely minced
• ⅓ cup extra virgin olive oil
• ¾ cup pecans
• 4 strips of bacon
• 1 large onion, thinly sliced
• 4 cups curly kale, packed, washed and torn into bite sized pieces, from about 4 stalks
• 1 medium carrot, grated
• 1 ripe avocado, chopped
• 2 hand fully of cherry tomatoes, cut in half

Directions

• In a medium sized bowl whisk together the white balsamic, honey, dijon mustard, shallot and garlic. Slowly whisk in the oil in a slow and steady stream. Whisking the oil in slowly will help it to emulsify and become creamy. Season the dressing lightly with a pinch of sea salt and a few cranks of fresh cracked pepper.
• Preheat the oven to 375. Place the pecans on a baking tray and toast in the oven for 6-7 minutes, or until they are light brown and fragrant. Watch them carefully as they burn easily.
• Cut the bacon into 1 inch rashers. Place the rashers into a large frying pan over medium heat. Fry the bacon for 7-8 minutes, or until it is crispy but not burnt. Immediately remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan. Remove all but 2 teaspoons of bacon fat from the pan Reserve the bacon fat for another recipe - like this one.
• Add the thinly sliced onions to the pan. Cook the onions, stirring occasionally, for 10-12 minutes, or until they are quite soft and light brown.
• Add the kale, pecans, bacon, caramelized onions, carrot, avocado and cherry tomatoes to a large bowl. Toss with the dressing and serve immediately.