INGREDIENTS
1/2 cup
blue cheese
6 slices
cooked bacon
1 tsp
dijon mustard
1/2 cup
dried cranberries
1/4 cup
extra-virgin olive oil
1 tbsp
extra-virgin olive oil
1 tsp
honey
6 cups
kale
1/2 cup
pecans
2 tbsp
red wine vinegar
1 pinch
Salt & Pepper
1 small
shallot
1
wine