Kale and Smoked Bacon salad with Zinfandel Vinaigrette

Preparation

1. Step 1

   Combine vinegar, shallots, and mustard in medium bowl. Gradually whisk in oil. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

   Step 2

   Cook bacon in large skillet over medium-high heat until crisp; transfer to paper towels. Reserve skillet with drippings.

   Step 3

   Fill large bowl with ice water. Bring large pot of water to boil; add 2 tablespoons coarse salt. Add all of kale and cook 2 minutes. Drain; transfer kale to ice water and let cool until cold, about 1 minute. Drain kale. Working in batches, spin drained kale in salad spinner to remove additional water. Place kale in large bowl. Crumble bacon into 1/2-inch pieces and add to kale.

   Step 4

   Rewarm drippings in skillet. Whisk 2 tablespoons drippings into vinaigrette (reserve remaining drippings for another use). Season vinaigrette with coarse salt and pepper. Toss salad with vinaigrette.