I've been craving a fresh tasting, crisp salad and Ina Garten's Cape Cod Chopped Salad fit my mood today. The dressing is sweet and tart, perfect for the salad ingredients and will last for a few days in the fridge.

Recipe

4 strips thick cut bacon
8 oz. baby arugula
1 large Granny Smith apple, diced
1/2 c. toasted walnuts, coarsely chopped
1/2 c. dried cranberries
6 oz. blue cheese, crumbled

DRESSING:
3 T. apple cider vinegar
1 tsp. grated orange zest
2 T. orange juice
2-1/2 tsp. Dijon mustard
2 T. pure maple syrup
Kosher salt
1/2 tsp. freshly ground pepper
2/3 c. olive oil

For the dressing, whisk together all ingredients except the olive oil until well incorporated. Then slowly whisk in the olive oil.

Preheat the oven to 400-degrees. Place a baking rack on a sheet pan and lay the bacon slices on the rack. To make cleanup easier, line the baking sheet with a sheet of foil. Roast the bacon for 20 minutes until nicely browned. Cool, then chop in large pieces.

In a large bowl toss together the arugula, apple, walnuts, cranberries, blue cheese and bacon. Toss salad with just enough dressing to moisten.

– Ina Garten, "Back to Basics"