Cape Cod Chopped Salad

Cape Cod Chopped Salad
Barefoot Contessa
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8 ounces thick-cut bacon
8 ounces arugula
1 large Granny Smith apple peeled and diced
1/2 cup toasted walnut halves, coarsly chopped
1/2 cup dried cranberries
6 ounces blue cheese, crumbled
For the dressing
3 tablespoons apple cider vinegar
1 tablespoon orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil


Cook bacon.
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 teaspoon 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. Serve immediately.