1large apple, I like Gala or Granny Smith, skin on, sliced thin
1cuptoasted walnut halves, 1 tablespoons sugar if desired
1/2cupdried cranberries
6ouncesblue cheese, such as Roquefort, crumbled
Dressing:
3tablespoonsapple cider vinegar
1teaspoongrated orange zest
2tablespoonsfreshly squeezed orange juice
2teaspoonsDijon mustard
2tablespoonspure maple syrup
Kosher salt
1/2teaspoonfreshly ground black pepper
2/3cupolive oil
Preheat oven to 350 degrees.
Instructions
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.