Cape Cod Salad

 

Cape Cod Salad

Barefoot Contessa

8 ounces thick-cut bacon
12 ounces baby arugula, or butter lettuce
1 large apple, I like Gala or Granny Smith, skin on, sliced thin
1 cup toasted walnut halves, 1 tablespoons sugar if desired
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled

Dressing:
3 tablespoons apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup olive oil

Preheat oven to 350 degrees.

Place walnut halves on lined baking sheet. Bake for about 10 minutes or until fragrant. If desired, sprinkle with about 1 tablespoon of sugar right after removing from oven. 

Remove bacon from package, keeping bacon in one slab, lay on cutting board and slice into 1 inch thick slices. Fry in non stick pan over medium high heat, separating pieces as you cook. When bacon is cooked and crispy , remove from heat. Remove bacon from pan with slotted spoon onto a paper towel lined plate. Set aside.

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 teaspoon salt, and the pepper in a bowl. Slowly whisk in the olive oil.

In a large bowl, toss together the greens, apple, walnuts, cranberries, bacon and blue cheese.
When ready to serve, toss all salad ingredients with just enough dressing to lightly coat leaves of lettuce. 

Toss the salad with just enough dressing to moisten. Serve immediately.