Cape Cod Chopped Salad

By margiekyle

Ingredients

• 12 oz. thick-cut bacon
• 12 oz. baby arugula
• 2 small Granny Smith apples
• 3/4 c. walnut halves
• 3/4 c. dried cranberries
• 8 oz. blue cheese
• 1 orange
• 3 tbsp. cider vinegar
• 2 tbsp. pure maple syrup
• 2 1/2 tsp. Dijon mustard
• kosher salt
• Black pepper
• 2/3 c. olive oil

Details

Preparation time 25mins
Cooking time 30mins
Adapted from delish.com

Preparation

Step 1

1 Preheat oven to 400 degrees F. Arrange wire rack in jelly-roll pan. Place bacon on rack and roast 20 to 28 minutes or until browned. Let cool.

2 In large serving bowl, toss arugula with apples, walnuts, cranberries, and blue cheese.

3 From orange, into small bowl, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Whisk in vinegar, maple syrup, mustard, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly drizzle in oil. Makes about 1 cup. Dressing can be refrigerated in airtight container for up to 2 days.

4 Chop bacon into large pieces; add to bowl with arugula. Add just enough dressing to salad to moisten, tossing until well coated. Serve immediately.