Apple, Walnut & Roquefort Arugula Salad with Mustard Orange Vinaigrette

Type your summary here.
Ingredients:
8 ounces thick-cut bacon (Niman Ranch preferred)
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled

Ingredients for the dressing:
3 T apple cider vinegar
1 teaspoon grated orange zest (organic)
2 T freshly squeezed orange juice
2 1/2 teaspoons dijon mustard
2 T maple syrup
kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup extra virgin olive oil

Preparing the salad:
Preheat the oven to 400 degrees F.

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. Set aside to cool.

In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.

* * * * * * * *

Preparing 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.

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.

Serves 4