Kale Salad with Bacon-Blue Cheese Vinaigrette
1 pound Yukon Gold potatoes, scrubbed, cut into 1-inch chunks
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
6 cups kale, stems removed, torn into bite-size pieces
3 tablespoons cider vinegar
3 tablespoons crumbled blue cheese
2 tablespoons minced shallot
1 tablespoon honey mustard
1 tablespoon minced fresh parsley
3 pieces center-cut bacon, cooked and crumbled
2 Belgian endives, cored and sliced
1/4 cup currants or sweetened dried cranberries
2 Grilled Chicken breast sliced
Preheat oven to 400°F.
Toss potatoes, 1 tablespoon oil, thyme and 1/4 teaspoon each salt and pepper in a large bowl. Spread out on a large baking sheet (reserve the bowl). Roast the potatoes, stirring once or twice, until tender and browned, 15 to 20 minutes.
Place kale in the large bowl, add the hot potatoes and let stand for several minutes, tossing occasionally, until the potatoes are warm but not hot.
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, blue cheese, shallot, mustard, parsley and the remaining 1/4 teaspoon salt and pepper in a small bowl. Drizzle the dressing over the warm salad. Add bacon, endive and currants (or cranberries); toss to combine top with sliced grilled chicken breast. Serve immediately.