The weather here is starting to warm up and soon we will be planting spring vegetables. In the meantime, I am enjoying using up the last of the winter greens from our garden.
I love everything about this salad. It includes some of my favorite salad toppings; fruit and cheese. The tangy Granny Smith apple and the salty blue cheese combine with a dressing that is subtle but delicious. This salad is quick and easy to make and works well for lunch or even as a side.
Preheat the oven to 400 degrees. Line a baking sheet with foil and lay the bacon slices on the baking sheet, making sure pieces do not overlap. Bake until crisp and nicely browned, about 20 minutes. 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 juice, mustard, maple syrup, salt and pepper in a medium bowl. Slowly whisk in the olive oil.
Cut the bacon into ½ inch pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Serve immediately.