Killer Kale Salad

Killer Kale Salad 4 thin slices bacon, cut into bits 1 tablespoon butter 1 medium red onion, halved and sliced 8 ounces white mushrooms, sliced 1/2 cup white wine Kosher salt and freshly ground black pepper 3/4 cup olive oil 1/4 cup balsamic vinegar 1/2 teaspoon dried thyme 1 pound kale 4 ounces goat cheese, crumbled Fry the bacon bits in a skillet over medium heat until slightly crisp. Drain the bacon on a paper towel. Pour out most of the grease from the skillet and add the butter. Add the onions and cook over medium-low heat until soft, 10 to 15 minutes. Remove them to a plate. Add the mushrooms and stir, then add the wine and some salt and pepper. Turn the heat to medium high and cook until most of the wine has evaporated and the mushrooms are soft, for several minutes. Set aside. Add the olive oil, vinegar, thyme and some salt and pepper to a mason jar and shake it to combine. Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Then add the mushrooms, onions and bacon and toss again. Finally, add the goat cheese and more dressing if needed and toss. (Reserve any extra dressing for another use.) Serve it up and enjoy!