Make the salad: Place a large skillet over medium heat and add the bacon. Cook to desired crispiness and transfer to a paper towel lined plate, reserving 3 tablespoons of the bacon drippings in the pan and discarding the rest*. Set the bacon aside.
Turn heat up to medium high. Add the shallots to the skillet with the bacon drippings. Fry until golden in color, stirring constantly, about 3 minutes. Remove with a slotted spoon to a paper towel lined plate. Season with salt and pepper. Set aside.
Reduce heat to medium. Add the kale to the skillet and season with salt and pepper, to taste. Sauté, tossing, until kale is warm and deep green in color, but not yet wilted, about 2-3 minutes. Add the garlic and roasted red peppers. Continue to sauté until fragrant, an additional 30 seconds to 1 minute. Taste and adjust for seasoning.
Make the vinaigrette: whisk together all ingredients in a small bowl or place them in a container with a tight fitting lid and shake until well incorporated. Taste and adjust for seasoning.
Assemble: Transfer the warm kale salad to serving plates or a salad serving bowl. Top with walnuts, bacon, crispy shallots and parmesan cheese. Serve with Honey-Dijon Vinaigrette.
Serves: 6 as a side salad; 3 as an entree*I used prewashed, de-stemmed, bagged Kale. This can be found along with the other bagged lettuce in your produce isle. If you are using the heads of kale, you will need about 2 large bunches.*I never discard my bacon drippings. I place mine in a container with a tight fitting lid and keep it stored in the refrigerator. Use it in place of butter or oil when sautéing for additional flavor.*inspired by chow.com and iowagirleats.com