By Hank the Burro

Ingredients:

8 ounces thick-cut bacon, such as Niman Ranch

8 ounces baby arugula

1 large Granny Smith apple, peeled and diced

1/2 cup toasted walnut halves, coarsely chopped (see note)

1/2 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 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

Directions:

Yield: 4 to 5 Servings

1. Preheat the oven to 400˚ F.
2. 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.
3. In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
4. 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.
5. 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.

Recipe by Ina Garten from Barefoot Contessa Back to Basics.