Salads

Cape Cod Chopped Salad

8 Ounces thick-cut bacon, such as Niman Ranch

8 Ounces baby arugula

1 Large Granny Smith apple, peeled and diced

1/2 Cup toasted walnut halves, coarsely chopped (see note)

1/2 Cup dried cranberries

6 Ounces blue cheese, such as Roquefort, crumbled

For the dressing:

3 Tablespoons good apple cider vinegar

1 Teaspoon grated orange zest

2 Tablespoons freshly squeezed orange juice

2 ½ Teaspoons Dijon mustard

2 Tablespoons pure maple syrup

Kosher salt

½ Teaspoon freshly ground black pepper

2/3 Cup good olive oil

Preheat the oven to 400 degrees F.
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.

Yields 4-5 servings