Warm Bacon Vinaigrette Kale and Apple Salad

• ▢ 1 bunch fresh kale, stemmed and chopped (about 8 ounces/226 grams)
• ▢ 1 medium red apple, cored and thinly sliced
• ▢ 2 stalks celery with leaves, thinly sliced
• ▢ ½ small red onion, thinly sliced
• ▢ 4 pieces thick-sliced bacon, chopped (about 8 ounces/226 grams)
• ▢ 2 tablespoons lemon juice
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1 tablespoon pure maple syrup
• ▢ ½ teaspoon Dijon mustard
• ▢ Kosher or fine sea salt, to taste
• ▢ Freshly ground black pepper, to taste

• In a large bowl, combine the chopped kale, sliced apple, thinly sliced celery (with leaves), and red onion. Set aside while you make the dressing so the flavors can mingle.
• Cook the chopped thick-sliced bacon in a nonstick skillet over medium heat until it is crisp. Transfer the bacon to a paper towel-lined plate to drain, leaving the rendered bacon fat in the pan.
• Remove the pan from the heat and whisk the lemon juice, apple cider vinegar, maple syrup, and Dijon mustard into the warm bacon fat until the mixture is slightly thickened and creamy. Season with salt and freshly ground black pepper to taste.
• Pour the warm dressing over the kale mixture immediately and toss thoroughly to coat. Crumble the crisp bacon over the top and serve right away for best texture and flavor.

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