Kale, Apple, and Pancetta Salad

Ingredients

• 1/3 cup extra virgin olive oil
• 4 ounces sliced pancetta, diced
• 1/4 cup Champagne vinegar
• 1/4 cup pure maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 small head radicchio, shredded
• 1 bunch kale, stems discarded, leaves shredded
• 2 tart yet sweet apples, sliced into thick matchsticks
• 3/4 cup pecans, toasted if desired

Directions

1. Put the olive oil and pancetta in a small saucepan and set it over medium heat. Cook, stirring often, until the pancetta turns golden and crisp. Pour the drippings through a strainer into a small bowl, and set the pancetta aside so it can cool. Whisk the Champagne vinegar, maple syrup, salt, and pepper into the warm drippings until the dressing comes together.
2. In a large bowl, add the radicchio, kale, apples, and pecans. Drizzle in the dressing gradually as you toss, stopping when the salad is nicely coated. Taste, add more salt and pepper if it needs it, and finish with the crisp pancetta.