Name: Kale Salad with Bacon and Blue Cheese
Prep time: 15 min
Total time: 15 min
Yield: 4 -6 servings
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