Fall Harvest Salad With Warm Bacon Maple Vinaigrette

• 1/3 cups Real Maple Syrup
• 3 Tablespoons Red Wine Vinegar
• 3 Tablespoons Whole Grain Dijon Mustard
• 1/4 teaspoons Kosher Salt
• 1/8 teaspoons Black Pepper
• 5 ounces, weight Your Favorite Lettuce
• 1 whole (small) Honeycrisp Apple, Sliced
• 1/4 cups Pecan Halves
• 1/4 cups Blue Cheese (or More To Taste)
• 4 strips Applewood Bacon, Cooked, Crumbled And Reserve The Bacon Fat In The Pan
• 1 whole Shallot, Finely Diced

1. Combine the maple syrup, mustard, vinegar, salt and pepper into a small bowl or jar and set aside.
2. Toss together the lettuce, sliced apples, pecans, blue cheese and crumbled bacon.
3. Reheat the bacon fat over medium or medium-high heat. Saute diced shallot until softened. While whisking, gradually add in the jar of maple/mustard mixture. Simmer for 3-5 minutes or until slightly thickened.
4. Plate up the salads and serve the warm maple bacon dressing drizzled over the top.

maple syrup, red wine vinegar, mustard, ubc, black pepper, favorite lettuce, apple, ubc, ubc, bacon, shallot

Taken from tastykitchen.com/recipes/salads/fall-harvest-salad-with-warm-bacon-maple-vinaigrette/ (may not work)