A warm baby kale-leek salad, served in crispy baked wonton cups.
Preheat the oven to 350 degrees. Spray a light coating of cooking oil over 12 muffin tins. Take the wonton wrapper and press each one gently into a muffin compartment so that it forms a cup shape. Bake for 15 minutes or until crispy and light golden brown. Remove the wonton wrappers from the muffin tin and let them cool.
Meanwhile, in a large skillet, cook the three strips of bacon until crispy. Remove bacon and transfer to a paper towl to drain. Drain the fat from the pan, but leave the crispy brown bits. Add the olive oil and saute the onion and leek for 8-10 minutes or until tender and translucent. Add the balsamic vinegar and stir to combine. Remove the pan from the heat and stir in the greens quickly until the greens are covered with oil and slightly wilted.
Scoop the greens, about 1/4 cup at a time, into the wonton cups. Serve immediately. Serves 4 to 6.