I was watching the Cooking Channel and came across this recipe. Well, not exactly the same one but something similar. The original was made with pears and was served over lettuce greens. I decided to change it up a bit and use up some end of the summer nectarines instead. Since summer fruit is now gone, feel free to use apples or pears. Either way this salad is delicious!!

• 4 cups baby kale
• 2 tablespoons plus 2 tablespoons extra virgin olive oil
• ¼ cup pancetta, chopped
• 2 medium apples , sliced thin
• 1 teaspoon honey
• 1 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons balsamic vinegar
• 3 tablespoons orange juice
• 1-2 teaspoons honey
• 1/3 cup slivered almonds, toasted
• Salt
• Pepper

Heat a medium frying pan with 1 tablespoon olive oil. Add the pancetta and cook on medium heat for 4 to 5 minutes. Take the pancetta out with a slotted spoon. Add one tablespoon olive oil, apple slices, honey and balsamic vinegar. Cook on medium heat while stirring gently for 4 to 5 minutes. Take the apple slices out with a slotted spoon. Add the mustard, vinegar, remaining olive oil, honey and almonds. Using a whisk, stir vigorously to emulsify the dressing. Add salt and pepper. Taste for seasonings.
Add the greens to a salad bowl. Add the nectarines, rendered pancetta and the warm dressing. Toss and serve.