For the Cranberry Vinaigrette :
1/4 cup cranberry sauce
1 Tbsp. shallot diced
2 Tbsp. freshly squeezed orange juice
2 Tbsp. white balsamic vinegar
1 tsp. dijon mustard
1/2 cup olive oil
freshly ground pepper
For the Salad:
1 bunch kale stems removed and leaves torn into small pieces
2 Fuyu persimmons thinly sliced
3 Pixies segmented
1/4 cup toasted hazelnuts chopped
1/4 cup crumbled bacon
For the salad dressing, add cranberry sauce, shallot, orange juice, vinegar and dijon in a food processor and pulse until smooth. With the motor running, gradually add olive oil and blend until emulsified. Season with salt and pepper.
Add kale to a large salad bowl and pour vinaigrette over kale. You may end up with extra vinaigrette; if so simply reserve for another use. Massage kale leaves gently with hands or tongs to evenly distribute vinaigrette and soften kale. Add remaining salad ingredients and toss together just before serving.