Apple-Pear Salad with Maple-Pecan Bacon

By Shelly17

Ingredients

• Cranberry Vinaigrette:
• 8 thick bacon slices
• 1/4 cup maple syrup
• 1 1/2 cups finely chopped pecans
• 2 (5-oz.) packages gourmet salad greens
• 1 large Bartlett pear
• 1 large Gala apple
• 1 cup halved seedless red grapes
• 4 ounces Gorgonzola cheese, crumbled
• 1 cup canned whole-berry cranberry sauce
• 1 teaspoon orange zest
• 1/2 cup fresh orange juice
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon light brown sugar
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon salt
• Whisk together cranberry sauce, orange zest, orange juice, balsamic vinegar, olive oil, brown sugar, grated fresh ginger, and salt in a medium bowl until blended and smooth.

Preparation

Step 1

1. Preheat oven to 400°. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Dip bacon slices in syrup, allowing excess to drip off; press pecans onto both sides of bacon. Arrange bacon slices in a single layer on rack, and bake 20 minutes; turn bacon slices, and bake 5 to 10 more minutes or until browned and crisp. Remove from oven, and let stand 5 minutes. Cut bacon crosswise into 1-inch pieces.

2. Place salad greens on a serving platter. Cut pear and apple into thin slices; toss with salad greens. Top with grapes, cheese, and bacon.

3. Serve salad with Cranberry Vinaigrette.