Chopped Apple & Blue Cheese Salad With Warm Bacon Vinaigrette

• Chopped Apple Salad
• 6 ounces Blue Cheese crumbles
• 6 Granny Smith Apples, Cored and Diced
• 1 Medium Head of Romaine, Chopped
• 1/2 cup Chopped Pecans, Lightly Toasted in the Oven
• Warm Bacon Vinaigrette
• 10 Slices of Thick-Sliced Bacon, Diced
• 1 Medium Shallot, Minced
• 2/3 cup Red Wine Vinegar
• 1 1/2 teaspoons Light Brown Sugar
• 3/4 teaspoon Dijon Mustard
• 1/4 teaspoon Honey

1. Heat large skillet over medium heat and cook diced bacon until crispy. Remove bacon and place on paper towel. Discard all except 3 tablespoons of bacon drippings.
2. Add shallots to bacon drippings in the skillet and cook for one minute.
3. While shallots heating, in a small bowl whisk red wine vinegar, light brown sugar, Dijon mustard and maple syrup. Pour and mix together with shallot and bacon drippings in the skillet. Remove from heat.
4. In a large bowl toss apples, romaine, pecans and blue cheese crumbles, and as much vinaigrette as you prefer. Serve immediately.

apple salad, crumbles, apples, of romaine, pecans, bacon, bacon, shallot, red wine vinegar, light brown sugar, dijon mustard, honey

Taken from food52.com/recipes/8767-chopped-apple-blue-cheese-salad-with-warm-bacon-vinaigrette (may not work)