-
1
Line a plate with paper towels.
-
2
Line a rimmed baking sheet with a silicone mat and set aside.
-
3
Heat a large nonstick skillet over medium-high heat.
-
4
Add the bacon and cook until crisp, about 5 minutes.
-
5
Remove with a slotted spoon to the prepared plate.
-
6
Pour off all but a film of the grease on the bottom of the pan.
-
7
(Just eyeball it instead of trying to measure, but it should be just about 1/2 teaspoon; discard the remaining grease.)
-
8
To make the salad, return the skillet to low heat.
-
9
Add the onion and the diced apple.
-
10
Season with salt and pepper.
-
11
Add the kale; cook until the kale begins to wilt, stirring occasionally, about 2 minutes.
-
12
Add the vinegar; cover, and cook until just tender, stirring occasionally, about 4 minutes.
-
13
Remove from the heat, taste, and adjust for seasoning with salt and pepper.
-
14
Meanwhile, preheat the oven to broil.
-
15
Place the finely chopped pecans in a shallow dish and season with salt and pepper.
-
16
Roll the goat cheese log in the pecans to evenly coat.
-
17
Refrigerate until firm if necessary, then cut evenly into 6 rounds and place each round of cheese on the sliced apple.
-
18
Place on the prepared baking sheet.
-
19
Transfer to the oven and broil until the cheese is melted and browned, 3 to 5 minutes.
-
20
To serve, divide the kale salad among the plates.
-
21
Top with an apple-cheese round and garnish with the reserved bacon.
-
22
Serve immediately.
