Ingredients
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4 slices bacon (about 3 1/2 oz )
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1 1/2 tbsp balsamic vinegar
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2 tbsp olive oil
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1 tsp Dijon mustard
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1 bunch kale, washed
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8 dates, sliced
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1/4 cup blue cheese, crumbled
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1/2 cup pomegranate seeds ( optional )
Steps
1
Preheat oven to 400°. Place bacon on a baking sheet lined with foil. Bake until crisp and browned, 10 to 15 min. Remove from oven and drain on paper towels. When cool, crumble bacon and set aside.
2
In a large salad bowl, whisk together vinegar, oil, mustard and salt and pepper to taste. Strip stems from kale. Thinly slice leaves and toss with dressing in salad bowl. Top with bacon, dates and blue cheese. Garnish with pomegranate seeds, if desired.
Tips
Leftovers make a great lunch—add some rotisserie chicken for a complete meal.
