Ingredients
- 2 center-cut bacon slices, cut into lardons
- ½ red onion, thinly sliced
- 1 small apple (Gala, Granny Smith, or Honeycrisp), skin on, core removed, cut crosswise into ¼-inch-thick slices
- Coarse kosher salt and freshly ground black pepper
- 8 cups tender kale, stemmed and cut into chiffonade
- 1 tablespoon sherry vinegar
- 3 tablespoons very finely chopped pecans
- 1 (6-ounce) log goat cheese
Instructions
Makes: 5½ cups to serve 6
Method: Stovetop and indirect grilling
Equipment: Large nonstick skillet, rimmed baking sheet, silicone mat
- Line a plate with paper towels. Line a rimmed baking sheet with a silicone mat and set aside.
- Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Remove with a slotted spoon to the prepared plate.
- Pour off all but a thin film of bacon grease (about ½ teaspoon) from the pan and discard the rest.
- Return the skillet to low heat. Add the onion and diced apple. Season with salt and pepper.
- Add the kale and cook until it begins to wilt, stirring occasionally, about 2 minutes.
- Add the vinegar, cover, and cook until just tender, stirring occasionally, about 4 minutes. Remove from the heat and adjust seasoning with salt and pepper.
- Meanwhile, set the EGG at 350°F/177°C.
- Place the finely chopped pecans in a shallow dish and season with salt and pepper.
- Roll the goat cheese log in the pecans to evenly coat. Refrigerate until firm if necessary, then cut evenly into 6 rounds.
- Place each round of goat cheese on a sliced apple and transfer to the prepared baking sheet.
- Place the pan in the EGG and cook until the cheese is melted and browned, about 3 to 5 minutes.
- To serve, divide the kale salad among plates. Top each portion with an apple-cheese round and garnish with the reserved bacon.
- Serve immediately.
Nutrition Information (Per Serving):
Calories: 255 | Fat: 16g | Carbs: 18g | Fiber: 4g | Protein: 14g
