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
• Salad spinner

1. Combine vinegar, shallots, and mustard in medium bowl. Gradually whisk in oil. DO AHEAD:
2. Cook bacon in large skillet over medium-high heat until crisp; transfer to paper towels. Reserve skillet with drippings.
3. Fill large bowl with ice water. Bring large pot of water to boil; add 2 tablespoons coarse salt. Add all of kale and cook 2 minutes. Drain; transfer kale to ice water and let cool until cold, about 1 minute. Drain kale. Working in batches, spin drained kale in salad spinner to remove additional water. Place kale in large bowl. Crumble bacon into 1/2-inch pieces and add to kale.
4. Rewarm drippings in skillet. Whisk 2 tablespoons drippings into vinaigrette (reserve remaining drippings for another use). Season vinaigrette with coarse salt and pepper. Toss salad with vinaigrette.

zinfandel vinegar, shallots, mustard, extravirgin olive oil, bacon, coarse kosher salt, bunches kale, salad spinner

Taken from www.epicurious.com/recipes/food/views/kale-and-smoked-bacon-salad-with-zinfandel-vinaigrette-361261 (may not work)