4 c raw lacinato kale, stems removed, cut into strips 1 cm wide
1 1/2 t cocoa nibs
1 t shallot, thinly sliced
2 ounces warm bacon, crisped and roughly chopped
1 persimmon, cut into very thin wheels
kosher salt
black pepper
Banyuls dressing, see below
Mix kale, cocoa nibs, bacon, and shallot in a large bowl. Season with salt and pepper. Coat well with the dressing. Arrange persimmon wheels on the salad after it's put on the plate so they do not break.
2 t Banyuls vinegar
1 t honey
1 t Dijon mustard
3 t extra-virgin olive oil
Combine all ingredients in a small bowl. Stir well before using.
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