Kale, Apple and Pancetta Salad

Serves: 4
⅓ cup extra virgin olive oil
4 ounces pancetta, diced
¼ cup Champagne vinegar
¼ cup pure maple syrup
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small head radicchio, shredded
1 (8-ounce) bunch kale, stems discarded, leaves shredded
2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks
¾ cup pecans, pan-toasted if desired

1. Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool.
2. ​Add the Champagne vinegar, maple syrup, salt and pepper to the pan drippings and whisk well. Set dressing aside.
3. Combine the radicchio, kale, apples and pecans in a large bowl. Drizzle lightly with the dressing and toss gently. Adjust seasoning to taste with salt and pepper.
4. ​​Garnish with the crispy pancetta and serve.