Thanksgiving Salad With Pears and Bacon | The Table by Harry & David

Ingredients

• 4 slices bacon
• 1 4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice (fresh squeezed)
• 1 teaspoon Dijon mustard
• 1 4 teaspoon salt
• 1 4 teaspoon black pepper
• 6 cups thinly sliced kale leaves
• 3 cups shredded Brussels sprouts (from about 1 dozen Brussels sprouts)
• 1 cup grape halves
• 2 Harry & David® Royal Riviera® Pears (cored and chopped)
• 4 scallions (thinly sliced)
• 1 3 cup roasted pepitas