Kale Salad with Bacon and Blue Cheese

Bahan-bahan (4 porsi)

• 6 -7 cups chopped fresh kale leaves
• 1 tablespoon Bertolli Extra Virgin Olive Oil
• 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
• 2 tablespoons red wine vinegar
• 1 -2 teaspoons honey, to taste
• 1 teaspoon Dijon mustard
• pinch of salt and freshly-cracked black pepper
• 1 small shallot, peeled and finely-chopped