Kale and Gorgonzola Salad

Ingredients

• 0.3 cup almonds toasted sliced
• 8 ounces double-smoked bacon cut into 1/3-inch pieces
• 1 head belgian endive shredded
• 1 pound brussels sprouts shredded trimmed finely
• 1 tablespoon dijon mustard 
• 0.3 cup gorgonzola crumbled
• 1 bunch tuscan kale thinly sliced
• 4 servings kosher salt and pepper black freshly ground
• 0.3 cup juice of lemon fresh ( 1 large lemon)
• 0.3 cup olive oil extra-virgin

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. Watch how to make this recipe.
2. For the dressing: In a small bowl, whisk together the lemon juice, Dijon and olive oil until smooth. Season with salt and pepper.
3. For the salad: In a medium saute pan over medium-high heat, cook the bacon until crisp. Using a slotted spoon, remove the crisped bacon onto a paper-towel-lined plate. Set aside to drain.
4. Place the Brussels sprouts, kale, endive, bacon and almonds in a salad bowl.
5. Add the dressing and toss together.
6. Sprinkle with the cheese and serve.