Trim and discard tough stalks from centers of collard and kale leaves; stack leaves, and roll up, starting at 1 long side. Cut into 1/4-inch-thick slices. Toss collards and kale with cranberries and Lemon Dressing in a large bowl. Cover and chill 1 hour.
Toss together pears and next 2 ingredients just before serving. Toss pear mixture, radicchio, pecans, and bacon with collard mixture. Serve immediately.
I omitted the pears because I do not like much fruit in green salads, used grainy mustard instead of Dijon for the dressing and after the first time, I now make bigger batches, there's never enough (it's that good)! I found this recipe 3 weeks ago and am making it now for the third time. It was a huge hit at the cookout that I originally made this salad for and I have forwarded the recipe to 4 people since who have asked me for it.
Took this for Thanksgiving dinner. It was the hit of the day. Everyone wanted the recipe. I made a couple changes, however. I didn't use any radicchio and I used gala apples instead of pears. Will definitely make again