In a skillet over medium-high heat, add the bacon pieces and fry until crisp, about 5 minutes. Drain the bacon and discard the grease.
For the vinaigrette: In a large mixing bowl, whisk the vinegar, mustard, lemon juice, and sugar together. While whisking, drizzle the olive oil into the bowl.
Add the kale to the mixing bowl and toss in the dressing, coating every leaf. Place in the refrigerator for 4 hours or overnight.
Assemble the salad by adding the rest of the ingredients to the mixing bowl and combine with the kale. Serve with crackers.
Notes
My ingredient list is for four small appetizer salads, but if you want to serve this as a dinner entrée, increase the quantity of ingredients. Cook and prep time does not include marination.
Recipe by Acadiana Table at https://acadianatable.com/2022/07/25/kale-salad-sweet-dijon-vinaigrette/