Remove kale leaves from the stems and chop them
Add the chopped kale into a bowl and massage 1/2 of olive oil to soften the leaves
Preheat a pan to medium heat and add bacon
Fry on both sides until crispy
Remove from the pan and tap bacon with paper towels to dry it up
In a separate bowl, mix the rest of the olive oil, mustard, salt, ground black pepper, lemon juice, and red pepper flakes (optional)
In a bowl with chopped kale, add rocket leaves and mustard dressing
Toss to combine
Top with bacon and sprinkle the salad with shredded parmesan cheese
Enjoy!
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