courtesy of Romulo Yanes
Feel free to switch up the salad greens you use for this recipe. A combination of greens will also work!Ingredients
1/2 lb thick-cut bacon slices (5), cut crosswise into 1/4-inch-wide strips
3 slices pumpernickel bread, crusts removed, cut into 1/4-inch dice (1 cup)
1 tablespoon Sherry vinegar
1 tablespoon Maple Syrup
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 Granny Smith apple
1 lettuce, or other salad green of choice torn into bite-size pieces (6 cups)
1/4 cup dried cranberries
1/2 cup crumbled Roquefort (2 oz)Method
- Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add pumpernickel to fat in skillet and cook over moderate heat, stirring, until crisp, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.
- Whisk together vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.
- Halve apple lengthwise and core. Cut apple halves crosswise into 1/4-inch-thick slices.
- Toss lettuce with cranberries, apple, croutons, half of bacon, and dressing. Divide salad among plates, then dot with Roquefort and sprinkle with remaining bacon.