Kale Mandarin Orange Salad

1 Fry the bacon until crisp. Drain on a paper towel, then chop into bite-sized pieces.
2 Toast the pecans until browned and fragrant, about 8-10 minutes in the oven. Keep an eye on them, as they can and will burn if you are not careful.
3 Strip the kale leaves from the stems, then chop. Transfer to a large salad bowl or mixing bowl.
4 Make the vinaigrette. Combine the olive oil, orange juice and honey in a mason jar. Seal it, and shake to combine. Give it a taste and add salt and pepper, if necessary.
5 Drizzle the vinaigrette over the kale leaves, and toss until they are coated.
6 Add the rest of the salad ingredients to the bowl. This includes the peeled mandarin oranges, toasted pecans and chopped bacon. Toss to combine.
7 Transfer into individual bowls or plates for serving, and enjoy immediately.