WASH and stem kale; place in salad spinner. Spin dry; place in large bowl. Add oil; toss to evenly coat. Spread into single layer on bottom of parchment-lined sheet pan. Bake in 350ºF standard oven 13 to 15 min. or until crisp but not browned. Cool.
MEANWHILE, coat each bacon slice with 1 tsp. syrup. Arrange, in single layer, on bottom of parchment-lined sheet pan; cover with second sheet of parchment, then second sheet pan. Press gently to flatten bacon slices.
BAKE in 375ºF convection oven 20 to 25 min. or until bacon is crisp. Meanwhile, mix lemon juice, vinegar, sugar and salt until blended; pour into food-sealer bag. Add apples. Seal bag with vacuum food sealing machine to infuse the apples. Let stand 15 min.; drain.
FOR each serving: Spread 2 Tbsp. dressing onto plate; top with 3 cups kale and place 1 poached egg in the center. Cut 1 bacon slice into large pieces; arrange on salad. Top with 2 anchovy fillets, 1 tsp. nuts and 2 Tbsp. apples.