Kale Salad with Warm Bacon Dressing

Ingredients

6 cups of kale

4 hard cooked eggs, peeled and quartered

2 ounces of shiitake mushrooms

4 slices of good quality turkey bacon

2 tablespoons of olive oil, divided (one tablespoon to cook mushrooms, one tablespoon for dressing)

pickled red onions for serving

For the dressing

2 tablespoons of red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon of kosher salt

1 teaspoon of fresh thyme leaves

1/2 teaspoon of black pepper

Directions

I’ve finely chopped about 6 cups of kale and assembled the rest of the ingredients.  I have 4 hard cooked eggs, pickled red onions, 2 ounces of shiitake mushrooms and 4 slices of good quality turkey bacon.

For the dressing, we’ll need 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon each of Dijon mustard and honey.  To season the dressing, measure out 1 teaspoon of kosher salt, 1 teaspoon of fresh thyme leaves and 1/2 teaspoon of black pepper

Heat a nonstick pan over medium heat and add one tablespoon of oil. Slice the bacon into pieces and add to the pan.  Cook, stirring frequently for about 7-8 minutes until browned.  Remove to a paper towel lined bowl and set aside

Remove the woody stems from the mushrooms and thinly slice.  Add to the pan and sprinkle with a pinch of kosher salt and black pepper.  Cook over medium-low for about 3-5 minutes.  Remove from pan and set aside

Turn the heat off and add the vinegar, mustard and honey to the pan.  Sprinkle in the kosher salt, black pepper and fresh thyme; mix well

Add in the cooked bacon and mushrooms and combine well

Add the kale and bacon mushroom mixture to a large serving bowl and toss well.  Let the salad sit for about 5 minutes so the flavors incorporate

Just before serving, top with the peeled and quartered hard cooked eggs and pickled onions