Adapted with permission from Lighten Up, Y’all by Virginia Willis, copyright (c) 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2015 by Angie Mosier.
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- 2 center-cut bacon slices, cut into lardons
- 1⁄2 red onion, thinly sliced
- 1 small apple, such as Gala, Granny Smith, or Honeycrisp, skin on with core, 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
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 film of the grease on the bottom of the pan. (Just eyeball it instead of trying to measure, but it should be just about 1⁄2 teaspoon; discard the remaining grease.)
To make the salad, return the skillet to low heat. Add the onion and the diced apple. Season with salt and pepper. Add the kale; cook until the kale 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, taste, and adjust for 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 and place each round of cheese on the sliced apple. Place on the pan in the EGG and cook until the cheese is melted and browned, 3 to 5 minutes.
To serve, divide the kale salad among the plates. Top with an apple-cheese round and garnish with the reserved bacon. Serve immediately.
Makes 51⁄2 cups to serve 6
Calories 255 Fat 16 g Carbs 18 g Fiber 4 g Protein 14 g