Cape Cod Chopped Salad

By Janet-2

Ingredients

• Dressing:
• 8 slices 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
• 1/2 cup dried cranberries
• 6 ounces blue cheese, such as Roquefort, crumbled
• 3 tbsp. apple-cider vinegar
• 1 tsp. grated orange zest
• 2 tbsp. freshly squeezed orange juice
• 2 1/2 tsp. Dijon mustard
• 2 tbsp. pure maple syrup
• kosher salt
• 1/2 tsp. freshly ground black pepper
• 2/3 cup extra-virgin olive oil

Preparation

Step 1

Preheat oven to 400 degrees.

Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast 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 tsp. salt, and pepper in a bowl. Slowly whisk in the olive oil.

Chop bacon into large pieces and add to salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 tsp. salt and toss well.

Serve immediately.