Wednesday, December 16, 2009

Cape Cod Chopped Salad

8 oz. thick-cut bacon
8 oz. baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped
1/2 cup dried cranberries
6 oz. crumbled blue cheese

3 TBL. good apple cider vinegar
1 tsp. grated orange zest
2 TBL. freshly squeezed orange juice
2 1/2 tsp. dijon mustard
2 TBL. pure maple syrup
1/2 tsp. freshly ground black pepper
2/3 cup good olive oil

Preheat the oven to 400 degrees.
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.
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 and the pepper in a bowl. Slowly whisk in the olive oil.
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 tsp. salt and toss well. Serve immediately.

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