Kale, Bacon and Apple Salad

2 cups pecans, toasted
Kosher salt
1/4 cup extra-virgin olive oil
6 ounces thickly sliced bacon, finely diced
1/4 cup champagne vinegar
3 tablespoons pure maple syrup
Freshly ground black pepper
2 Granny Smith apples, shredded
1 large head radicchio, shredded
One 8-ounce bunch kale—stems discarded, leaves finely shredded
2 ounces shaved parmesan

Enjoy with

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Yulupa Sparkling Wine


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In a skillet, heat the oil with the bacon and cook over moderate heat, stirring frequently, until it is browned, 6 minutes. Strain the pan drippings into a large bowl; whisk in the vinegar and maple syrup and season the dressing with salt and black pepper.

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Add the apples, radicchio, kale, and parmesan and toss. Mound the salad on plates, garnish with the pecans and bacon and serve.

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~Chef Teresa Garcia

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