200g Bacon cut into lardons
2 thick slices of good bread
2 tablespoons Dijon Mustard
2 tablespoons red wine vinegar
4 large handfuls of Kale
Cut the bread into slightly larger squares than the bacon. Whisk the mustard, vinegar and most of the oil with salt and pepper to form a dressing. In a frying pan cook the bacon bits in a little oil, over a high heat, as they start to colour add the cubes of bread and cook until crisp.
Using only the crispest, curliest brown edge free bits of kale tossed in a bowl with the dressing.
Add the bacon and croutons and toss through.