Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Whip the egg white until stiff peaks form and then stir in the water, honey, cumin, salt and chill powder. Fold the pecans into the mixture and then spread them out evenly on a parchment paper lined baking sheet. Bake in the oven for 30 minutes until crisp and golden in colour. Flip them half way through baking to ensure they are evenly cooked.
To prepare the kale, use a knife to remove the rib from the center of each leaf. You will be left with two separate leaves from each piece. Next chop the kale strips into small bite sized pieces and then place in a large salad bowl.
Sprinkle the kale with 1/4 tsp salt and then massage the leaves for approximately 1 to 2 minutes with your hands. You can do this by scrunching and releasing handfuls of the leaves. Don't skip this step, it makes all the difference!
Time to cook the pancetta or bacon. Chop it into small pieces and cook in a frying pan until crisp which should take 4 to 5 minutes. Set aside on a paper towel.
To make the dressing, in a bowl whisk together the olive oil, 1/2 of the chopped shallot, vinegar and honey.
In the salad bowl with the kale, add in the pecans, cooked bacon, chopped apples and half of the chopped shallot. Top with the dressing and toss.