Crisp bacon in a pan. Set aside, leaving the drippings in the pan.

In the same pan, add shallots and black peppercorns. Stir until shallots are translucent.

Stir in mustard, maple syrup, and red wine vinegar.

Take the pan off the heat and toss in kale.

Transfer to a serving plate and top with bacon bits and shaved parmesan cheese.