Wash kale in cold water and pat dry with paper towels. Using a sharp knife, remove stems and coarse veins, and chop kale into bite-sized pieces. Place chopped kale and red onion slices in a large salad bowl, and set aside.

For dressing, cook bacon in a skillet over medium heat until browned and crispy, 5 to 7 minutes. Remove bacon from the skillet, chop, and reserve.

To the bacon drippings in the same skillet, add only enough olive oil to equal 1/4 cup. Heat the combined drippings and the olive oil over medium heat until hot. Stir in the minced garlic and cook about 30 seconds.

Remove the skillet from the heat and stir in balsamic vinegar, Dijon mustard, salt and pepper to taste, and red pepper flakes, to taste.

Pour mixture over torn kale and onion slices, and stir until well coated with the hot dressing. Add chopped apricots, blanched slivered almonds, and red bell pepper strips.