Apple Pecan and Bacon Salad with Maple Vinaigrette Dressing

Recipe by: Creme de la crumb

INGREDIENTS

• 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

• 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).