Directions

1. Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
2. In a large bowl, whisk together vinegar, shallot and Dijon; let stand 5 minutes. Whisk in olive oil and honey; season with salt and pepper, to taste. Stir in kale and massage for 1 minute.
3. Top with bacon, apple, celery, cranberries, feta cheese and candied pecans, and gently toss to combine.
4. for the candied pecans
5. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside.
6. In a medium bowl, whisk egg white until frothy, about 1-2 minutes. Whisk in sugar, salt, pumpkin pie spice and cayenne pepper.
7. Stir in pecans until well combined and evenly coated.
8. Spread pecan mixture onto the prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stirring at halftime. Let cool completely.