Last week I attempted to make this salad when our good friend Natalie came over for dinner. We all loved it however I felt like something was off in the dressing. Tonight I made it again and manipulated the recipe slightly. I decreased the maple syrup by one tablespoon, added one Truvia packet to the dressing and used candied pecans instead of walnuts. Tonight it was perfect! I definitely suggest you try it sometime. It's quick and easy. The bacon is so easy to cook in the oven, I never imagined cooking it like that, all the fat drips off and it's a super easy clean up.
Cape Cod Chopped Salad
Serves 4 to 5
8 slices (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
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled
For the Dressing:
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
1. Preheat the oven to 400 degrees.
2. 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.
3. 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.
4. Chop the bacon into 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.
My version
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