Kale-Citrus Salad with Pecans

• 6 bacon slices cut crosswise into ½-inch-thick slices
• 1 cup pecan halves ¾ tsp. kosher salt
• 6 Tbsp. olive oil
• 3 Tbsp. apple cider vinegar
• 2 Tbsp. minced shallots
• 2 tsp. honey
• 2 tsp. Dijon mustard
• ½ tsp. black pepper
• 2 large navel oranges
• 5 cups baby arugula
• 5 cups thinly sliced, stemmed kale
• 2 medium watermelon radishes, very thinly sliced

Heat a skillet over medium heat and add bacon. Cook, stirring occasionally, until browned and crisp, 6 to 7 minutes. Transfer bacon to a paper towel-lined plate, reserving drippings in skillet.

Add pecans to drippings. Cook, stirring occasionally until pecans are browned and toasted, 4 to 5 minutes. Transfer pecans with to a paper towel-lined plate; sprinkle with ¼ teaspoon of salt.

Combine oil, apple cider vinegar, shallots, honey, Dijon mustard, black pepper, and remaining ½ teaspoon salt in a small jar with lid; shake well.

Cut off top and bottom of each orange. Stand upright and cut off the peel and pith. Cut orange segments away from membranes.

Combine arugula, kale, and radishes in a large serving bowl. Drizzle with dressing and toss until fully coated. Add oranges, toss to combine, and sprinkle with pecans and bacon.