4 strips thickly sliced bacon, cut into 1/4-inch strips
1 tablespoon bacon fat
1 tbl extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 tablespoon sugar
salt and pepper
4 cups kale, chopped and massaged
1 cup red cabbage, chopped
4 oz blue cheese crumbles
1 pear, sliced
Cook the bacon on the stove until crispy. Remove from pan and reserve bacon fat.
To make the vinaigrette dressing, combine bacon fat, olive oil, red wine vinegar, sugar, dijon mustard and salt and pepper in a bowl and whisk to combine.
Remove stems and slice kale into ribbons. Massage for 3 minutes. Combine with red cabbage. Sprinkle blue cheese and bacon over top.
Slice pear and place on top of salad. Toss with vinaigrette dressing and sprinkle crispy bacon over top. Serve!