Food & Drink

Winning recipe: Soups and salads

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

Kosher salt

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.

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