Warm Kale Salad with Honey-Dijon Vinaigrette

Honey-Dijon Vinaigrette:

Dijon Mustard

Honey

White Balsamic Vinegar ((can substitute apple cider vinegar))

Extra Virgin Olive Oil

Crushed Red Pepper Flakes

each: Sea Salt and Cracked Black Pepper (, or more to taste)

Salad:

strips Bacon

Bacon Drippings (, reserved)

large Shallots (– peeled, sliced into thin rings, and separated)

Roasted Red Peppers (– medium diced)

large Cloves Garlic (- minced)

packed Cups Kale (– washed, dried, stems removed & chopped)

Walnuts

Parmesan Cheese (– grated)

Salt and Pepper (, to taste)

Add in Options:

Mushrooms – Sliced ((add and cook briefly at end of cooking onion))

Tomatoes – seeded and diced