CAPE COD CHOPPED SALAD (Adapted from House Beautiful)

8 ounces thick-cut bacon. preferably uncured
8 ounces baby arugula or romaine or a combination of both
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped
1/2 cup dried cranberries
6 oz blue cheese, such as Roquefort, crumbled

For the dressing:

3 TBSP good apple cider vinegar
1 tsp grated orange zest
2 TBSP freshly squeezed orange juice
2 1/2 tsp Dijon mustard
2 TBSP pure maple syrup
1/2 tsp freshly ground black pepper
2/3 cup extra virgin olive oil

Preheat the oven to 400 degrees F. 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, 1 1/2 teaspoons salt, and the 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. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.


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