Cape Cod Cobb Salad
Serves 4
Ingredients
- 8 Ounces thick-cut bacon
- 8 Ounces baby arugula
- 1 Large Granny Smith apple, peeled and diced
- ½ Cup toasted walnut halves, coarsely chopped
- ½ 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 ½ Teaspoons Dijon mustard
- 2 Tablespoons pure maple syrup
- 2 Teaspoons Kosher salt
- ½ Teaspoon freshly ground black pepper
- â…” Cup Extra Virgin Olive Oil
Shopping List
- Thick-cut bacon
- Baby arugula
- Granny Smith apple
- Walnuts
- Dried cranberries
- Blue cheese, such as Roquefort, crumbled
- Orange
- Dijon mustard
- Pure maple syrup
Instructions
- Preheat the oven to 400°. 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, 1½ teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
- Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with ½ teaspoon salt and toss well. Serve immediately.