I had some leftover gorgonzola cheese left over from my Tri-color pepper bruschetta and found this Barefoot Contessa Salad that looked great.
I followed her directions for baking bacon and wow what a difference and no real mess. Next time I will line my baking sheet with tin foil for a really easy clean up.
I made the bacon earlier in the day and just placed it on paper towel. While I was letting the bacon cook I also put together the dressing.
At serving time, just assemble the apples, cranberries etc and put some dressing over them so the apples do not discolor. Place the arugula on top and mix.
This was a tasty meal for us but I would also have grilled or baked some chicken to make this more of an entree salad. Also do not use all the dressing, it will be too soggy. I have about a 1/4 cup leftover for another salad.
I made the kids BLT's if they did not like the salad. Everyone was happy and this is a really pretty and filling salad.
| 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 (see note) 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 |  Buy a Signed Book or Buy on Amazon.com  |
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.
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