The dressing for this salad is warm, which will wilt the greens some. Have the salad ready so that you can pour the warm dressing over and serve at once, or as close to at once as you can. If you don’t want to use bacon, you can just use 3 T or so of oil. If you do so, you might like to add some feta crumbles.
2 large apples, (peeled), halved, cored, cut into 1/4″ slices or diced (about 3 c)
1 T vegetable oil
2 T maple syrup or other sweetener
salt and pepper, to taste
1/2 c thinly sliced (sweet) onion
3 T vinegar: apple cider, white wine, balsamic, sherry, rice…
4 – 5 slices bacon
6 – 8 c or so greens, washed, dried and chopped
toasted walnuts or pine nuts, optional
goat cheese or farmer’s cheese or feta cheese, optional
1. Preheat oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.
2. Combine apples, oil, maple syrup, salt, and pepper. Spread out on prepared baking sheet. Roast for 15 minutes, then gently stir, and continue to cook for another 10 to 15 minutes, until the apples are turning golden and are tender. Remove from oven and set aside.
3. Meanwhile, combine onion and vinegar in a small bowl and allow to marinate.
4. If using bacon, fry until brown and crispy. Remove from pan and drain on paper towels. Pour off fat and reserve. Cut bacon into pieces or crumble.
5. Remove onion from vinegar. Reserve both.
6. Assemble salad. Put greens in a serving bowl. Add apples, onion pieces, and bacon.
7. Return about 3 T of bacon fat to the skillet. Heat it up. Pour in the vinegar. Stir to combine. Immediately pour over the salad and toss to coat.Top with toasted nuts and cheese if you like. Serve.