8 oz thick-cut bacon
8 oz arugula (I used a mix of salad greens and spinach)
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnuts, coarsely chopped
1/2 dried cranberries
6 oz blue cheese, crumbled
For the dressing (I only used about 1/3 of the dressing on the salad but it was good left over on other salads)
3 T apple cider vinegar
1 tsp grated orange zest
2 T orange juice
2 1/2 tsp Dijon mustard
2 T maple syrup
1/2 tsp black pepper
1/2 – 2/3 cup olive oil
Preheat 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 or salad mix, apple, walnuts, cranberries and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1/2 tsp salt, and teh pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Serve immediately.