Cape Cod Chopped Salad (ina Garten Back To Basics)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 (see note)
• 1/2 cup dried cranberries
• 6 ounces blue cheese, such as roquefort, crumbled
• 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 fresh ground black pepper
• 2/3 cup olive oil

Recipe

• 1 preheat the oven to 400 degrees f.
• 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.
• 4 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.
• 5 chop the bacon in 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.
• 6 note: to toast walnuts do so in a dry saute pan over medium-low heat for 4-5 minutes tossing frequently until lightly browned.