Cape Cod Chopped Salad

Name: Cape Cod Chopped Salad
Prep time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 12 oz. thick-cut bacon; 12 oz. baby arugula; 2 small Granny Smith apples, peeled and chopped; 3/4 c. walnut halves, toasted and coarsely chopped; 3/4 c. dried cranberries; 8 oz. blue cheese, such as Roquefort, crumbled; 1 orange; 3 tbsp. cider vinegar; 2 tbsp. pure maple syrup; 2 1/2 tsp. Dijon mustard; Kosher salt; black pepper; c. olive oil

By Ina GartenPublished: Oct 8, 2013

Kate Mathis

Yields:

Prep Time:

20 mins

Total Time:

35 mins

Cal/Serv:

345

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Bacon and blue cheese give this salad an exciting twist, while the orange dressing, arugula, and apples keeps it lively and fresh.

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Ingredients

12 oz.
thick-cut bacon
12 oz.
baby arugula
2
small Granny Smith apples, peeled and chopped
3/4 cup
walnut halves, toasted and coarsely chopped
3/4 cup
dried cranberries
8 oz.
blue cheese, such as Roquefort, crumbled
1
orange
3 Tbsp.
cider vinegar
2 Tbsp.
pure maple syrup
2 1/2 tsp.
Dijon mustard
Kosher salt
black pepper
cup
olive oil

Directions

1. Step 1Preheat oven to 400 degrees F. Arrange wire rack in jelly-roll pan. Place bacon on rack and roast 20 to 28 minutes or until browned. Let cool.
2. Step 2In large serving bowl, toss arugula with apples, walnuts, cranberries, and blue cheese.
3. Step 3From orange, into small bowl, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Whisk in vinegar, maple syrup, mustard, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly drizzle in oil. Makes about 1 cup. Dressing can be refrigerated in airtight container for up to 2 days.
4. Step 4Chop bacon into large pieces; add to bowl with arugula. Add just enough dressing to salad to moisten, tossing until well coated. Serve immediately.