Kale Salad with Bacon and Blue Cheese - Bertolli

Ingredients

• 6-7 cups chopped fresh kale leaves
• 1 Tbsp. Bertolli® Extra Virgin Olive Oil Rich Taste
• 6-8 slices cooked bacon, (chopped)
• 1/2 cup crumbled Blue cheese
• 1/2 cup dried cranberries
• 1/2 cup toasted chopped pecans
• 1 batch Red Wine Shallot Vinaigrette (below)
• 1/4 cup Bertolli® Extra Virgin Olive Oil Rich Taste
• 2 Tbsp. Bertolli® Chianti Red Wine Vinegar
• 1-2 tsp. honey (to taste)
• 1 tsp. Dijon mustard
• pinch of salt and freshly-cracked black pepper