• Yield: Serves 4

  • 4 c raw lacinato kale, stems removed, cut into strips 1 cm wide

  • 1 1/2 t cocoa nibs

  • 1 t shallot, thinly sliced

  • 2 ounces warm bacon, crisped and roughly chopped

  • 1 persimmon, cut into very thin wheels

  • kosher salt

  • black pepper

  • Banyuls dressing, see below

Mix kale, cocoa nibs, bacon, and shallot in a large bowl. Season with salt and pepper. Coat well with the dressing. Arrange persimmon wheels on the salad after it's put on the plate so they do not break.

Banyuls Vinaigrette

  • 2 t Banyuls vinegar

  • 1 t honey

  • 1 t Dijon mustard

  • 3 t extra-virgin olive oil

Combine all ingredients in a small bowl. Stir well before using.