Ingredients:
| 8 ounces thick-cut bacon, such as Niman Ranch |
| 8 ounces baby arugula |
| 1 large Granny Smith apple, peeled and diced |
| 1/2 cup toasted walnut halves, coarsely chopped (see note) |
| 1/2 cup dried cranberries |
| 6 ounces blue cheese, such as Roquefort, crumbled |
| 3 tablespoons good apple cider vinegar |
| 1 teaspoon grated orange zest |
| 2 tablespoons freshly squeezed orange juice |
| 2 1/2 teaspoons Dijon mustard |
| 2 tablespoons pure maple syrup |
| Kosher salt |
| 1/2 teaspoon freshly ground black pepper |
| 2/3 cup good olive oil |
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
- In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
- For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
- Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 15 minutes
Prep time: 15 minutes
Yield: 6 to 8 servings
Ingredients:
| 1 teaspoon Dijon mustard |
| 1 teaspoon minced fresh garlic |
| 3 tablespoons champagne vinegar |
| Kosher salt and freshly ground black pepper |
| 1/2 cup good olive oil |
| Salad greens or mesclun mix for 6 to 8 people |
Steps:
- In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.