Kale, Apple, Pancetta, and Walnut Salad with Creamy Walnut Dressing
"This is a transition salad because it uses produce you can find from early fall through the darkest depths of winter...."
INGREDIENTS
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dressing
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About 1/2 cup California walnuts (about 2 ounces)
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3 tablespoons white wine vinegar
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1 1/2 tablespoons maple syrup, pure
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1 tablespoon pancetta drippings* or extra-virgin olive oil
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1 teaspoon Dijon mustard
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Salad
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1 tablespoon olive oil
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1 (4 ounce) piece pancetta, finely diced (optional)** (or bacon if pancetta is not available)
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12 ounces kale, stems discarded, leaves finely shredded (about 6 cups)
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4 heads endive, thinly sliced, ends trimmed, discarded (about 3 cups)
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2 apples (such as Gala or Fuji), sweet, quartered, cored, thinly sliced
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2 tablespoons lemon juice, freshly squeezed
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1/4 cup currants
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1/2 cup California walnuts, toasted, roughly chopped
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