Cape Cod Chopped Salad (Ina Garten Back To Basics)

• 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
• For the dressing
• 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

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.

bacon, arugula, granny smith apple, toasted walnut halves, cranberries, blue cheese, dressing, apple cider vinegar, orange zest, freshly squeezed orange juice, mustard, maple syrup, kosher salt, fresh ground black pepper, olive oil

Taken from www.food.com/recipe/cape-cod-chopped-salad-ina-garten-back-to-basics-413193 (may not work)