Cape Cod Chopped Salad Recipe

Ingredients

FOR THE DRESSING:
8 ounces thick-cut bacon
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped
1/2 cup dried cranberries
6 ounces blue cheese, crumbled
3 tablespoons apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
kosher salt
1/2 teaspoon black pepper
2/3 cup good olive oil

Preparation

Step 1

Preheat the oven to 400 degrees.

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, apples, 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.