A friend recently posted a photo of Ina Garten's Cape Cod Chopped Salad on her Facebook page and I fell in love. Her photo is much better, but the takeaway message here is MAKE THIS SALAD. Seriously. It's delicious. Even SP, who isn't usually enthusiastic about salads, loved this salad.
Cape Cod Chopped Salad
8 ounces thick-cut bacon
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled
3 tablespoons good apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil
Preheat the oven to 400 degrees. Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.