Grilled Kale Panzanella Salad

1. Preheat your grill to medium heat and place the cubed bread in a large bowl. Lightly drizzle the bread with olive oil and toss so that it coats the cubes.
2. Place the bread on the grill and grill until lightly charred and crunchy, about 1 1/2 minutes (watch them closely, because they burn quickly). Then flip and cook the other side until crunchy. Place into a bowl and set aside.
3. Place a grill basket on the grill and add in the chopped red onion. Cook until lightly charred, stirring every so often.
4. While the red onion cooks, heat a large pan on medium high heat and spray it with cooking spray. Cook the bacon strips until golden brown and crispy, about 1-3 minutes per side. Transfer to a paper towel to remove an excess fat, and cut into thin slices.
5. Place the kale and diced apples into a large bowl. Then, add in the cubed bread, red onion and bacon slices. Toss to evenly distribute.
6. To make the dressing:
7. Place all the dressing ingredients in a small food processor and blend until smooth and creamy (see note).
8. Pour as much of the dressing as your heart desires over the the salad and devour.

Notes:
1. Finely grated cheese is key to making sure your dressing is creamy, not chunky. Use the finer side of your cheese grater for this.
2. We liked the constituency of the dressing best after letting it sit for a few hours in the fridge, as it got a little thicker and creamier. So, if you have time, make it a little in advance!