Kale Salad 2

Kale Salad 2

INGREDIENTS:

6 oz thick-cut bacon, cut into 1/4-inch dice
1 lb baby blue potatoes, quartered
kosher salt
freshly ground pepper
½ cup chopped walnut
1 boiled egg, chopped fine
¼ cup plus 2 Tbsp extra-virgin olive oil
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
pinch of sugar
4 oz stilton cheese, crumbled
1 ½ lb young Bacon,
Blue Potatoes
Kale greens—stems discarded and leaves halved lengthwise and cut into 1/2-inch-thick ribbons

DIRECTIONS
Preheat the oven to 400°. In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels.

On a large rimmed baking sheet, toss the quartered potatoes with the rendered bacon fat and season with salt and pepper. Roast for about 40 minutes, stirring once, until the potatoes are tender and browned. Let cool.

Meanwhile, spread the walnuts in a pie plate. Bake for about 12 minutes, until golden and fragrant. Let cool slightly, then roughly chop the walnuts.

In a small saucepan, cover the egg with water. Bring to a boil and cook for 12 minutes. Drain the egg and cool under cold running water. Peel the egg and chop.

In a very large bowl, whisk the olive oil with the vinegar, mustard and sugar. Season the dressing with salt and pepper. Add the greens, bacon and potatoes and toss well. Scatter the toasted walnuts, eggs and Stilton on top and serve.    Serves 8