Ingredients
Salad
- 8 oz thick center-cut bacon, cooked and chopped
- 8 oz baby arugula
- 1 Cosmic Crisp apple, diced
- 1/2 c toasted pecan halves, coarsely chopped
- 1/2 c dried cranberries
- 1/2 c white shoepeg corn
- 1/2 c fresh green beans, blanched and chopped
- 1/2 c Alpine blend Swiss and Gruyere cheese, shredded
Dressing
- 2 tbsp. apple cider vinegar
- 1/2 tsp. freshly grated orange peel
- 1 tbsp. freshly squeezed orange juice
- 1 tsp. yellow mustard
- 1 tbsp. pure maple syrup
- Kosher salt, to taste
- 1/4 tsp. freshly ground black pepper
- 1 small shallot, roughly chopped
- 1 tbsp. reserved bacon grease
- 1/3 c pecan oil
Instructions
- Preheat the oven to 400 F and prepare a sheet pan with a foil. Place a baking rack on the foiled sheet pan.
- Lay the bacon slices on the rack. Roast in the oven for 20 to 25 minutes, or until the bacon is nicely browned. Allow the bacon to cool and reserve the bacon grease for the salad dressing.
- While the bacon is cooling, make the apple cider dressing.
- In a blender, combine all ingredients except for the pecan oil. Blend until combined. With the blender on low, slowly pour in the pecan oil. Continue to blend until fully combined.
- To assemble the arugula, apple, pecans, cranberries, corn, green beans and cheese.
- Add the bacon pieces to the salad bowl.
- Dress and toss the salad with the vinaigrette just before serving.