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Kale and Smoked Bacon salad with Zinfandel Vinaigrette
- 6 tablespoons Zinfandel vinegar or other red wine vinegar
- 1/2 cup chopped shallots (about 2 large)
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 12 ounces smoked bacon
- 2 tablespoons coarse kosher salt plus additional (for seasoning)
- 4 bunches kale, center stems removed, leaves torn into large pieces
- Special equipment: Salad spinner
Directions:View on Epicurious
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