Cape Cod Chopped Salad
By suedo
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Ingredients
- For the dressing:
- •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
Details
Servings 4
Preparation
Step 1
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.
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