Kale Apple Salad

There are a lot of recipes these days for kale salad and there is a lot of similarities between them all. 
I made this one for dinner last night and Gary and I really liked it. The kale, apples, and dates are all supposed to be cut very thin, but I didn't take the time to do that.  It was passed our dinner time and we were very hungry.  :)

3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1 bunch kale, ribs removed, leaves very thinly sliced
1 honey crisp apple (or another variety crisp tart apple), cut into matchsticks
1/4 cup dates, pitted, sliced into thin slivers
1/4 cup walnut pieces
1/4 cup Parmigiana Reggiano cheese flakes
2 slices bacon (optional)

Make the dressing by whisking together the lemon juice, olive oil, Dijon mustard, honey and 1/4 teaspoon salt.  In a salad bowl add the kale and toss with the dressing to coat all leaves well; set aside for approximately 10 minutes while preparing the remaining ingredients.

To matchstick the apple, cut it in half, lay it on the cutting board skin side up, slice thinly toward the core.  Take the apple slices and stack them together and slice again to make matchsticks.

In a skillet over medium heat, toast the walnut pieces.  Stir often and watch closely to avoid burning.  Once done, transfer to a small bowl and set aside.

Cut the bacon slices into thin strips.  In the same skillet used to toast the walnuts, cook the bacon bits over medium heat, stirring frequently until nicely browned.  Once done, transfer the bacon bits to a small plate or bowl and set aside.

Add the apples, dates, walnuts and cheese to the kale.  Toss well and top with the bacon before serving. 

Serves 4