Apples With Almonds, Bacon And Pecorino On A Bed Of Arugula

• VINAIGRETTE
• 2 small shallots, finely chopped (1/4 - 1/3 cup)
• 1/4 teaspoon salt
• 1 1/2 tablespoons sherry vinegar
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 6 tablespoons extra virgin olive oil
• FOR THE SALAD
• 6 generous handfuls baby arugula, rinsed and dried
• salt and pepper
• 4 slices smoked bacon (I used apple smoked)
• 1 cup sliced almonds
• 2 Granny Smith apples, sliced into matchsticks
• 1/2 cup Pecorino cheese, shredded

1. PREP THE VINAIGRETTE: In a small bowl or jar with a lid, combine the shallots with the vinegars and salt. Set aside. The shallots will turn pinkish and sweeter in the vinegar. Have the mustard and oil ready, but move onto making the salad for now.
2. PREP THE GREEN SALAD: Place arugula in a large bowl. Season with salt to taste and set aside.
3. PREP THE APPLE SALAD: Place bacon in a large skillet and cook over MEDIUM HIGH until brown and crisp. Place cooked bacon on paper towels. Drain all but 1-2 Tbsp. bacon fat from the skillet. Add almonds and saute over MEDIUM heat until almonds are light brown. Place almonds on paper towels. Season with salt to taste. When bacon has cooled, chop. In a medium bowl, combine the bacon, almonds, and apples.
4. FINISH VINAIGRETTE AND TOSS BOTH SALADS: Stir Dijon mustard into the vinegar mixture. Whisk in the olive oil. Toss the arugula mixture with enough vinaigrette just to wet the leaves, 2-3 Tbsp. Toss the apple mixture with another 2-3 Tbsp of the vinaigrette.
5. SERVE: Divide the arugula salad among plates. Top each plate of greens with a generous heaping of the apple salad. Top the apple salad with cheese and serve.

vinaigrette, shallots, salt, sherry vinegar, red wine vinegar, mustard, extra virgin olive oil, salad, generous handfuls baby arugula, salt, bacon, almonds, apples, pecorino cheese

Taken from food52.com/recipes/8732-apples-with-almonds-bacon-and-pecorino-on-a-bed-of-arugula (may not work)