Cape Cod Chopped Salad (Ina Garten Back to Basics)

This is a great salad from Ina Garten's Back to Basics cookbook, 2008. It combines apples, roquefort cheese and toasted walnuts for a flavor blend that is perfect for lunch or dinner. The dressing balances orange juice and maple syrup, mustard and olive oil. Simply superb. Enjoy! ChefDLH

• Ready In: 40 mins
• Serves: 4-5

Ingredients

• 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 1⁄2 teaspoons Dijon mustard
• 2  tablespoons pure maple syrup
•  kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 2⁄3 cup olive oil

Directions

1. Preheat the oven to 400 degrees F.
2. 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.
3. In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
4. 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.
5. 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.
6. NOTE: to toast walnuts do so in a dry saute pan over medium-low heat for 4-5 minutes tossing frequently until lightly browned.