Cut the rib out of the kale by laying it flat on the side and exposing the thick stem/rib. Slice the rib off and discard and then tear the kale into bite size pieces. Wash and dry using paper towels or a salad spinner.

Cut pancetta into small cubes if using a thick cut or into 1 centimetre size bits if using thin sliced pancetta. Fry with a little olive oil on a medium low heat so that the fat renders out slowly and it browns evenly.

When the pancetta is a nice golden brown, drain the fat into a heat-proof bowl or measuring cup and set the crispy pancetta aside.

In a small measuring cup whisk the balsamic vinegar, pepper and Dijon mustard together.

Add enough olive oil to the pancetta fat to make 1/3 cup of oil and whisk the oil into the vinegar and mustard until it is all emulsified.

Toss the kale with the vinaigrette and top with the crispy pancetta, cranberries and almonds and serve.