Vermont Country Salad

• 3 tablespoons maple syrup
• 1/4 cup apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/2 cup vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 6 slices uncooked bacon
• 1/2 lb mixed baby greens
• 1 cup shredded cheddar cheese
• 1 cup crouton

1. To prepare the vinaigrette, combine the syrup, vinegar, mustard, and garlic in a small bowl.
2. Add the oil in a steady stream, whisking constantly.
3. Season with the salt and pepper and set aside.
4. Place the bacon in one layer in a skillet and set over medium heat.
5. Cook, turning once or twice, until crispy, 5 to 7 minutes.
6. Transfer to paper towel and let cool slightly.
7. Crumble.
8. In a large mixing bowl, combine the greens, cheddar cheese, croutons and the bacon.
9. Pour the vinaigrette over the top and toss to combine.
10. Place a neat mound on each plate and serve immediately.

maple syrup, apple cider vinegar, mustard, garlic, vegetable oil, salt, fresh ground black pepper, bacon, mixed baby greens, cheddar cheese, crouton

Taken from www.food.com/recipe/vermont-country-salad-85032 (may not work)