2 cups pecans, toasted
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
Yulupa Sparkling Wine
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.
Add the apples, radicchio, kale, and parmesan and toss. Mound the salad on plates, garnish with the pecans and bacon and serve.
~Chef Teresa Garcia