Warm Coleslaw with Broccoli and Bacon

Ingredients:

• 1 package (350 g) broccoli coleslaw mix
• 2 cups shredded Savoy cabbage (about a quarter of a small head)
• 2 cups shredded kale (about half a small bunch)
• 0.5 cup chopped fresh parsley
• 0.5 cup golden raisins
• 6 thick slices bacon, cut into 1cm wide strips.
• 2 tablespoons extra-virgin olive oil
• 1 large shallot, thinly sliced
• 0.5 cups sherry vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons of honey

Preparation:

1. Combine broccoli salad, savoy cabbage, kale, parsley and raisins in a large bowl.
2. Place the bacon in a large nonstick skillet over medium-high heat. Cook, stirring frequently, until browned and crisp, 6–8 minutes. Transfer to a paper towel-lined plate. Drain most of the rendered fat from the skillet, reserving only 2 tablespoons, and add the olive oil. Add the shallots and cook over medium heat until softened, 2–4 minutes. Add the sherry vinegar, mustard, and honey and stir. Bring to a simmer, then remove from heat.
3. Immediately pour the dressing from the pan over the salad. Toss to coat evenly. Add the bacon and toss; season with salt to taste. Cover and let sit at room temperature for 1 hour to soften.