Cape Cod Chopped Salad

By suedo

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.