Kale with Pancetta and Mushrooms

Wow!  The last two weeks have been crazy busy!  The weekend before Halloween, I went to Nashville to do a photoshoot and sadly the compact flash would not read. So last weekend I drove back up to retake the photos. The kids had a blast with their friends, but I am not 19 anymore and driving 4 hours up and back this past weekend and the weekend before has wiped me out. I had another photoshoot yesterday.  It felt good to be working.  I made this salad a week ago and it was so dang delicious.  The recipe comes from the Pioneer Woman.

Kale with Mushroom and Pancetta Salad

• 4 slices Thin Bacon, Cut Into Bits
• 1 Tablespoon Butter
• 1 whole Medium Red Onion, Halved, And Sliced
• 8 ounces, weight White Mushrooms, Sliced
• 1/2 cup White Wine
• Salt And Pepper, to taste
• 4 ounces, weight Goat Cheese Crumbled
• 3/4 cups Olive Oil
• 1/4 cup Balsamic Vinegar
• 1/2 teaspoon Dried Thyme Leaves
• Salt And Pepper, to taste
• 1 bunch Kale

In a pan fry up the bacon or pancetta, drain and remove from pan and set aside.  Then in a separate pan saute the mushrooms in butter.  You can add the wine at this point, but I left that out.  I also left out the goat cheese just because I didn't have any on hand, but then I added a 1/2 cup of sunflower seeds for crunch.  In a bowl add kale and other ingredients.  Then in a separate bowl whisk together oil, balsamic vinegar, thyme, salt, pepper.  Then pour over the Kale.  Enjoy!