Recipe by: Creme de la crumb INGREDIENTS For the Salad 6 cups lettuce 1 cup pecan halves ¼ cup sugar ¼ teaspoon cinnamon ⅓ cup chopped bacon pieces ⅓ cup dried cranberries 1 apple thinly sliced and halves cut crosswise - or chopped Maple Vinaigrette ⅓ cup olive oil ⅓ cup pure maple syrup - see note 5 tablespoons apple cider vinegar 2 tablespoons orange juice - or 1/2 teaspoon lemon zest ¾ teaspoon salt ¼ teaspoon coarsely cracked black pepper - or 1/8 teaspoon finely ground black pepper INSTRUCTIONS First, prepare the candied pecans. In a small skillet, toast pecans for 1 minute over medium-high eat. Add sugar and stir constantly until sugar dissolves. Sprinkle cinnamon over pecans and stir until pecans are sugar-coated. Immediately transfer to a sheet of parchment or a heat-resistant plate to cool slightly. Prepare salad by arranging lettuce on a platter. Top with apples, cranberries, pecans, and bacon. Combine all dressing ingredients in a jar, shake vigorously to combine. Pour over salad immediately if serving right away, or wait until just before serving (shake well just before pouring over salad).
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