Recipe courtesy of Ayesha Curry
INGREDIENTS:
6 slices thick-cut bacon, cut into lardons (1-by-1/4-inch pieces)
Vegetable oil, for the grill pan
4 firm peaches, cut into sixths
Kosher salt and freshly ground black pepper
1 teaspoon honey
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
1 bunch kale, stemmed and thinly sliced
1 cup grape tomatoes, halved
1/2 cup toasted pecan pieces
INSTRUCTIONS:
Add the bacon lardons to a cold skillet and heat over medium heat. Cook, stirring, until the fat is rendered and bacon is crisp, 10 to 12 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate. Reserve the fat in the pan and keep warm; there should be a little more than 4 tablespoons fat.
Meanwhile, lightly oil and preheat a cast-iron grill pan over medium-high heat. Brush the peaches with a little of the reserved bacon fat and season with a little black pepper. Grill until fragrant and clear grill marks appear, 1 to 2 minutes per side. Remove to a plate.
In a small bowl, whisk together the honey, mustard and vinegar. Slowly whisk in the warm bacon fat. Season with salt and pepper to taste.
In a large bowl, drizzle the dressing over the kale; toss to coat. Taste and season with a little more salt and pepper as needed. Transfer the kale to a serving platter and top with the tomatoes, peaches, pecans and bacon.
