Apple-Bacon Salad

By ebdonahue

Ingredients

• FOR THE VINAIGRETTE, COOK:
• 3 strips thick-sliced bacon, diced
• 1 ⁄4 cup minced shallots
• 1 ⁄4 cup apple juice concentrate
• 1 Tbsp. cider vinegar
• 2 tsp. Dijon mustard
• 1 ⁄4 tsp. ground cinnamon
• OFF HEAT, WHISK IN:
• 3 Tbsp. extra-virgin olive oil
• Salt and black pepper to taste
• FOR THE SALAD, TOSS:
• 3 cups chopped romaine lettuce
• 3 cups mesclun salad greens
• 1 cup thinly sliced Braeburn or Granny Smith apple
• 1 ⁄4 cup thinly sliced red onion
• 1 ⁄4 cup coarsely chopped honey-roasted peanuts

Details

Servings 6
Cooking time 15mins
Adapted from cuisinerecipes.com

Preparation

Step 1

For the vinaigrette, cook bacon in a nonstick skillet until crisp. Transfer bacon to a paper-towel-lined plate. Add shallots to the drippings and sauté until soft, about 2 minutes. Stir in juice concentrate, vinegar, Dijon, and cinnamon; simmer 1 minute.

Off heat, whisk in oil; season with salt and pepper and let cool to room temperature.
For the salad, toss together romaine, mesclun greens, apple, onion, peanuts, and bacon. Toss salad with vinaigrette and serve immediately.

If not serving the salad immediately, hold off on slicing the apple and tossing everything with the vinaigrette until just before serving.

Makes: 6 servings (7 cups); Total time: 15 minutes