Ingredients

• 4 slices bacon
• ¼ cup apple cider vinegar
• 1 medium shallot, minced
• 1 tbsp Dijon mustard
• ⅓ cup extra virgin olive oil
• 1 tbsp honey
• Kosher salt and freshly ground black pepper
• 1 large bunch kale, stems removed and leaves shredded
• 1 medium apple, diced (preferably honeycrisp)
• ½ cup thinly sliced celery
• ½ cup dried sweetened cranberries
• ½ cup crumbled feta cheese

Directions

1. Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Or can be cooked in oven at 350°F for 15-20 minutes or until crispy. Crumble when cooled.
2. In a large bowl, whisk together vinegar, shallot, dijon, honey. Slowly drizzle in olive oil while whisking. Salt and pepper to taste. Add small amount of olive oil to kale and massage gently for about 1 minute until all leaves are covered and soft.
3. Top kale with bacon, apple, celery, cranberries, feta cheese and candied pecans (recipe below), and gently toss to combine. Drizzle with dressing and serve remaining on side.

Ingredients

• 1 large egg white
• ⅓ cup sugar
• ¾ tsp kosher salt
• ½ tsp pumpkin pie spice
• ⅛ tsp cayenne pepper, optional
• 2 cups pecan halves

Directions

1. Preheat oven to 300°F. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk egg white until frothy, about 1-2 minutes. Whisk in sugar, salt, pumpkin pie spice and cayenne pepper. Stir in pecans until well combined and evenly coated.
3. Spread pecan mixture onto the prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stir halfway through. Let cool completely.