Cape Cod Chopped Salad with Maple Dijon Vinegrette

I took a few days off from blogging last week to recoup from an unusually hectic week. The blogger event I’d been working on with LHJ Magazine for close to the past year took place last Thursday- and while incredibly exciting to see it all come together, it wore me out! I’m still catching up on sleep. I spent most of the weekend at home lounging on the couch, cleaning, and getting ahead on some projects that needed finishing before a shoot in my apartment this week. Sunday was my little version of heaven- a Soulcycle class, some cooking, and a massage. I can’t even remember the last time I had a massage. It was just what I needed.

And then this salad- it’s what I cooked. It blows my mind that I’ve never shared it before. This salad- or really, a less glamorous version of it, was all I ate sophomore year of college. I was off the meal plan and had the sweetest studio apartment to myself, complete with big bay windows and an unnecessary amount of closet space. I loved it! Every night I’d mix together greens, granny smith apple, and cheddar, and toss it with a little vinaigrette. And some nights I’d top it off with a visit to the vending machine on the first floor for a candy bar. Yep, that happened. A lot. Remember? Sugar addict.

Here’s to a great week!

Cape Cod Chopped Salad adapted from Barefoot Contessa Back to Basics
Serves 4 as an appetizer salad, and 2 as an entrée salad

• 5 slices thick cut, bacon (I love the Applegate brand)
• 8 cups mixed greens
• 1 large apple (honeycrisp, granny smith, or pink lady are best), thinly sliced
• 1/2 cup pecans, coarsely hopped
• 1/3 cup dried cranberries
• 4 oz goat cheese (plus more for topping)

For the dressing:

• 1/3 cup plus 1 tablespoon extra virgin olive oil
• 2 T apple cider vinegar
• 1 heaping tsp dijon mustard
• 1 tsp maple syrup
• 1/4 tsp sea salt
• freshly ground pepper

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 greens, apple, walnuts, cranberries, and goat cheese.

For the dressing, whisk together the vinegar, mustard, maple syrup, 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.