Food52'S Not-Too-Virtuous Salad With Caramelized Apple Vinaigrette

• 1/2 cup apple cider vinegar, or as needed
• 2 ounces brown sugar
• 1 Gala apple, peeled, cored, and cut into 1/4-inch dice
• 1 garlic clove, minced
• 1 teaspoon fresh thyme leaves
• Juice of 1/2 lemon
• Salt
• 1/2 cup olive oil
• 1/4 cup canola oil
•  
• Salad
• 5 slices thick-cut bacon, cut into 1/4-inch lardons (1/2-inch-long strips)
• 4 big handfuls mixed greens (about 6 ounces)
• 1/4 celery root, peeled and very thinly sliced or cut into matchsticks
• 1 fennel bulb, trimmed, halved, and very thinly sliced
• 3/4 cup pecans, toasted
• 1 tart apple, cored, halved, and thinly sliced

1. To make the dressing: Combine 1/4 cup plus 2 tablespoons of the vinegar and the brown sugar in a small skillet and cook over medium heat. Stir and cook until the mixture turns a dark caramel color and begins to thicken. You will start to see big foamy bubbles on the surface. Add the apples and garlic and cook, stirring occasionally, until the apples are tender, about 5 minutes.
2. Remove from the heat and put in a blender, along with the remaining 2 tablespoons vinegar, the thyme, lemon juice, and a pinch of salt. Whoosh until blended. Then, with the motor running, slowly add the oil, blending until the dressing is emulsified. Taste and season with salt and perhaps a splash more vinegar.
3. Meanwhile, make the salad: Cook the lardons in a heavy skillet over medium heat, stirring occasionally, until crisp. Drain on a paper towel.
4. Combine the lardons and the remaining salad ingredients in a large bowl. Pour 1/4 of the dressing over the salad and toss well. Taste a piece of lettuce and add more dressing if you like. (Reserve the rest of the dressing for another delicious use.)

apple cider vinegar, brown sugar, apple, garlic, thyme, lemon, salt, olive oil, canola oil, nbsp, salad, bacon, mixed greens, celery root, fennel bulb, pecans, apple

Taken from www.seriouseats.com/recipes/2012/12/food52s-not-too-virtuous-salad-with-carameliz.html (may not work)