8 oz bacon
8 oz baby arugula
1 Granny Smith apple, peeled and diced
1 cup toasted walnut halves, coarsely chopped
3/4 cup dried cranberries
6 oz blue cheese
3 tablespoons apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
3 teaspoons Dijon mustard
2 tablespoons maple syrup
1/2 teaspoon ground black pepper
2/3 cup olive oil
Fry bacon in a pan until crispy, allow to cool. Toast walnuts in a dry saute pan over medium-low heat for 4 to 5 minutes, tossing until lightly browned
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 bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Serve immediately.