Kale and Gorgonzola Salad

• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1 tablespoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 ounces double-smoked bacon, cut into 1/3-inch pieces
• 1 pound Brussels sprouts, trimmed and finely shredded
• 1 bunch Tuscan kale, stems removed and discarded, leaves thinly sliced
• 1 head Belgian endive, shredded
• 1/3 cup sliced almonds, toasted
• 1/3 cup crumbled gorgonzola

1. For the dressing: In a small bowl, whisk together the lemon juice, Dijon and olive oil until smooth.
2. Season with salt and pepper.
3. For the salad: In a medium saute pan over medium-high heat, cook the bacon until crisp.
4. Using a slotted spoon, remove the crisped bacon onto a paper-towel-lined plate.
5. Set aside to drain.
6. Place the Brussels sprouts, kale, endive, bacon and almonds in a salad bowl.
7. Add the dressing and toss together.
8. Sprinkle with the cheese and serve.
9. Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet.
10. Bake at 350 degrees F for 6 to 8 minutes until lightly toasted.
11. Cool completely before using.

lemon juice, mustard, extravirgin olive oil, kosher salt, bacon, brussels, kale, endive, almonds, gorgonzola

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/kale-and-gorgonzola-salad.html (may not work)