Kale and Radicchio Salad with Pancetta, Pears, and Figs

Ingredients

• 1 bunch kale, stemmed and chopped
• 1 head radicchio, shredded
• 4 ounces pancetta, diced
• 2 pears, cored and diced
• 4 fresh figs, quartered
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Directions

1. Set a large nonstick skillet over medium heat and cook the pancetta until it is crisp, flipping it once, about 5 minutes. Move it to a plate lined with paper towels, let it cool, then break it into crumbles.
2. Put the kale in a large salad bowl with 1 Tbs. of the hazelnut oil. Work the oil into the leaves with your hands, gently rubbing until the kale softens and wilts a bit, about 2 minutes. Add the radicchio, onion, figs, and pears.
3. In a small bowl, whisk together the remaining 2 Tbs. of oil, the vinegar, honey, and 1/4 tsp. salt. Drizzle the dressing over the salad, add the hazelnuts, and toss everything together. Scatter the crumbled pancetta on top and finish with a few turns of black pepper. Move the salad to a platter or portion it among 4 salad plates, then serve.