Preheat the oven to 375 degrees.
Place the bacon on a baking sheet and bake in the oven for about 12 minutes or until crispy. Transfer to some pepper towels to drain.
Increase the oven heat to 425 degrees.
Transfer the potatoes to a large bowl cutting any large ones in half.
Add 2 tbsp of the olive oil, rosemary, salt and pepper and toss to coat well.
Place the potatoes onto a baking sheet and roast in the oven for about 40-45 minutes moving them around on the pan halfway through, or until they can be easily pierced with a sharp knife when done.
When the potatoes are roasting, make the dressing by adding the first 6 ingredients in a blender and mixing on high speed.
Scrape down the blender and on low speed, gradually add the olive oil until the dressing is emulsified. Set aside.
Wash and trim the kale by cutting out the center spine and discarding it. Roughly chop the kale into smaller pieces and transfer to a bowl.
Add the remaining 1 tbsp of olive oil to the kale and gently massage with your fingers.
Add the cranberries, chopped pecans and thin slices of the apple.
Shave or slice very thin slices of the cheese and add to the kale.
Chop the cooked bacon into pieces and also add to the kale along with the warm roasted potatoes.
Add as much of the dressing as you desire and toss well adding more dressing if needed as well as salt and pepper.
Serve at once.