Name: Cape Cod Chopped Salad
Ingredients: 8 slices 8 ounces thick-cut bacon; 8 ounces baby arugula; 1 large Granny Smith apple (peeled and diced); 1/2 cup toasted walnut halves (coarsely chopped); 1/2 cup dried cranberries; 6 ounces blue cheese (such as Roquefort, crumbled); 3 tablespoons good apple-cider vinegar; 1 teaspoon grated orange zest; 2 tablespoons freshly squeezed orange juice; 2 1/2 teaspoons Dijon mustard; 2 tablespoons pure maple syrup; Kosher salt; 1/2 teaspoon freshly ground black pepper; 2/3 cup good olive oil

Print Recipe

5 from 1 vote

Cape Cod Chopped Salad

Course: Salad

Servings:

Author: Ina Garten

Ingredients

Ingredients for the Salad

8 slices 8 ounces thick-cut bacon
8 ounces baby arugula
1 large Granny Smith apple peeled and diced
1/2 cup toasted walnut halves coarsely chopped
1/2 cup dried cranberries
6 ounces blue cheese such as Roquefort, crumbled

Ingredients for the Dressing

3 tablespoons good apple-cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil

Instructions

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, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon into 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.