For the salad:

1 pound thick-cut bacon

12 Medjool dates

4 ounces Gorgonzola Picante or blue cheese

½ cup pistachios

8 ounces kale mix

12 toothpicks

For the dressing:

⅓ cup grapeseed oil

2 tablespoons sherry vinegar or white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon aged balsamic vinegar

1 egg yolk

1 teaspoon fine sea salt

½ teaspoon black pepper

1. Preheat the M Series Oven to 375°F on Convection or the Convection Steam Oven to 375°F on Convection Humid.

2. Wrap each date with half a slice of bacon and secure with a toothpick.

3. Place the wrapped dates upright on a baking tray to allow the bacon to render evenly.

4. Bake for 18 minutes, then remove the bacon-wrapped dates and allow them to rest.

5. Whisk together the egg yolk, mustard, sherry vinegar, aged balsamic vinegar, salt, and pepper in a mixing bowl.

6. Slowly stream in the grapeseed oil, whisking continuously until the dressing is emulsified.

7. Toss the kale mix with the dressing until evenly coated.

8. Top with crumbled Gorgonzola Picante (or other crumbly blue cheese), pistachios, and the bacon-wrapped dates. Serve immediately.

Note: Because this dressing contains raw egg yolk, refrigerate any unused portion and consume promptly.