Pair a rustic soup with this hearty winter Shredded Kale Salad with Bacon and Dates that's dressed with a red wine vinaigrette.
Whisk together olive oil, vinegar, mustard, lemon juice, salt, freshly ground pepper, and minced shallot in a large serving bowl until smooth. Add shredded kale, and toss to coat. Cover and chill 1 to 2 hours. Toss in dates and bacon just before serving.
The sweetness of the dates and piquant nature of the shallot/mustard dressing - and of course the umami of the bacon - and what's not to like about this salad. I added a handful of fresh pecans and had my meal. Easy and satisfying.