| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 slices thick-cut bacon, cut into lardons (1-by-1/4-inch pieces)
- Vegetable oil, for the grill pan
- 4 firm peaches, cut into sixths
- Kosher salt and freshly ground black pepper
- 1 teaspoon honey
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 bunch kale, stemmed and thinly sliced
- 1 cup grape tomatoes, halved
- 1/2 cup toasted pecan pieces
Instructions
- Add the bacon lardons to a cold skillet and heat over medium heat. Cook, stirring, until the fat is rendered and bacon is crisp, 10 to 12 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate. Reserve the fat in the pan and keep warm; there should be a little more than 4 tablespoons fat.
- Meanwhile, lightly oil and preheat a cast-iron grill pan over medium-high heat. Brush the peaches with a little of the reserved bacon fat and season with a little black pepper. Grill until fragrant and clear grill marks appear, 1 to 2 minutes per side. Remove to a plate.
- In a small bowl, whisk together the honey, mustard and vinegar. Slowly whisk in the warm bacon fat. Season with salt and pepper to taste.
- In a large bowl, drizzle the dressing over the kale; toss to coat. Taste and season with a little more salt and pepper as needed. Transfer the kale to a serving platter and top with the tomatoes, peaches, pecans and bacon.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 271 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 7 g |
| Cholesterol | 19 mg |
| Sodium | 486 mg |
Reviews
My friend who hates fruit on salads loved it. I also didn’t have honey and instead used peach jelly. It was a great dressing.
This was a really hearty salad, great for dinner.
Loved it!!!
This is unreal!! Not a big fan of raw kale however, this was spot on. Definitely something I will be bringing to summer BBQs! All the favors blend so perfectly together!
Oh My Goodness! This was incredible. I had never grilled a peach and thought I would give it a try. It is now my favorite salad of all time. I used Agave instead of honey and slivered almonds instead of pecans, because its what I had on hand, I also made double the dressing as we like it that way. My husband and I were amazed. The leftovers were still great the next day. The kale really holds up. Girl you hit it just perfect on this one!