Barefoot Contessa (en-US)

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
½ cup toasted walnut halves, coarsely chopped
½ 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.

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, 1½ 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 ½ teaspoon salt and toss well. Serve immediately.

Cape Cod Chopped Salad