Salad with fried bacon and grilled peaches

Ingredients:

• 6 thick slices brisket bacon, cut into strips (2.5 x 0.5 cm)
• Vegetable oil for frying in a grill pan
• 4 firm peaches, cut into 6 pieces
• 1 teaspoon of honey
• 2 teaspoons Dijon mustard
• 2 tablespoons apple cider vinegar
• A bunch of kale, stems trimmed, leaves thinly sliced
• 1 cup grape tomatoes, halved
• 0.5 cups toasted pecans

Preparation:

1. Place the bacon in a cold skillet and heat over medium heat. Cook, stirring, until the fat is rendered and the bacon is crisp, 10 to 12 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave the fat in the skillet; there should be just over 4 tablespoons of fat remaining.
2. Meanwhile, lightly oil a grill pan and heat over medium-high heat. Brush the peaches with a little of the bacon grease, season with salt and pepper. Grill for 1–2 minutes per side, until fragrant and crispy, and the grill marks are visible. Transfer to a plate.
3. In a small bowl, whisk together the honey, mustard, and vinegar. Slowly stir in the warm bacon grease. Season with salt and pepper to taste.
4. Place the cabbage in a large bowl and drizzle with the dressing. Toss. Taste for salt. Add salt and pepper to taste, if needed. Transfer the cabbage to a serving platter and top with the tomatoes, peaches, bacon, and pecans.