Ina's Cape Cod Salad

This is a lovely fall salad. I think the reason it is called a "Cape Cod" Salad is because of the cranberries? which by the way, I omitted, because I don't like dried cranberries in my salad (and no thank you to craisins either!).

Ina cooks her bacon on a rack in a 400F degree oven, I cooked mine the old fashioned way, I fried it.

She recommends Societe B blue cheese, but since I could not find that brand, I used a nice Roquefort. Any crisp fall apple will do and the maple orange dressing was a great pairing with the toasted walnuts and arugula.



Cape Cod Salad (adapted from Barefoot Contessa):

1 bag of baby arugula
6 slices of bacon, cut into pieces and fried crisp
1/2 cup of toasted walnuts
1/4 cup of blue cheese, cut into chunks
1 crisp apple, cored and cubed
1/4 cup dried cranberries, optional

Dressing:

2 tbsp Dijon mustard
1 tbsp orange zest
2 tbsp maple syrup
2 tbsp orange juice
3 tbsp apple cider vinegar
1/3 cup olive oil (or more to taste)
kosher salt & pepper

Whisk together dressing ingredients and set aside.



Fry bacon pieces until crisp. Drain on paper towels and set aside.



Assemble salad with all ingredients and lightly toss with dressing.
Serve immediately.

Enjoy!