Fall Salad with Warm Bacon Vinaigrette

• Gluten free

• Meat

  • 8 pieces Bacon

• Produce

  • 1 (5 oz bag Baby spinach
  • 1 (5 oz bag Butter lettuce or romaine lettuce
  • 1/2 cup Cranberries, dried
  • 1 Honeycrisp apple, large

• Condiments

  • 1/2 tsp Dijon mustard

• Baking & Spices

  • 3 tbsp Reserved bacon grease
  • 1/4 tsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Red wine vinegar

• Nuts & Seeds

  • 3/4 cup Pecans

• Dairy

  • 1/2 cup Blue cheese

Found on simplystacie.net

Description

Ingredients

• 1 large HoneyCrisp apple cut into 1/2 inch cubes
• 1/2 cup dried cranberries
• 3/4 cup chopped pecans
• 1/2 cup crumbled blue cheese
• 8 pieces of bacon
• 1 (5 oz) bag baby spinach
• 1 (5 oz) bag butter lettuce or Romaine lettuce
• 3 tablespoons reserved bacon grease
• 3 tablespoons red wine vinegar
• 2 teaspoons sugar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt

Directions

• Cook bacon until crispy. Remove and place on paper towel. Chop bacon for salad. Take out 3 tablespoons bacon grease and set aside. Add 3 tablespoons bacon grease, red wine vinegar, sugar, salt and mustard to small saucepan over medium heat. Whisk ingredients together and heat for 3-5 minutes. Add spinach and lettuce to a large bowl. Top with pecans, chopped bacon, dried cranberries, blue cheese and apples. Pour warm dressing over salad and serve.