Sweet & Bleu Salad* Recipe

Place 6 cups of mixed salad greens in a large serving bowl. Keep chilled until ready to assemble.

Add 1 cup halved cherry tomatoes to a small bowl and set aside.

Preheat a grill pan or skillet over medium-high heat until hot.

Toss the apple slices with 1 teaspoon lemon juice to prevent browning.

Melt 1 tablespoon butter in the hot pan, add the apple slices in a single layer (work in batches if needed). Sear 2–3 minutes per side until golden and slightly softened.

Brush or drizzle the apples with 1 teaspoon maple syrup or honey in the last 30 seconds to glaze. Transfer to a plate and keep warm or at room temperature.

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top (optional).

Arrange 6 slices of thick-cut bacon on the rack or directly on the foil. Bake 12–18 minutes depending on thickness and desired crispness, turning once halfway if not using a rack. Watch carefully to avoid burning.

When done, transfer bacon to a paper towel-lined plate to drain and cool slightly. When cool, roughly chop or break into bite-sized pieces.

Heat a small skillet over medium heat and add 1 teaspoon butter. When melted, add 3 oz pecan halves.

Sprinkle 1 teaspoon brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon smoked paprika and a pinch of salt over the pecans, stirring constantly for 3–4 minutes until nuts are toasted and coating is fragrant and tacky. Remove from heat and spread on parchment to cool.

In a bowl, whisk together 1 cup buttermilk, 1 tablespoon mayonnaise, 2 tablespoons sour cream, 1 teaspoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1/2 teaspoon finely minced garlic until smooth.

Stir in 1 tablespoon chopped fresh chives (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning or consistency — add up to 2 tablespoons more buttermilk if you prefer thinner dressing.

Chill the dressing in the fridge for at least 10 minutes to let flavors meld.

Toss the chilled mixed greens gently to loosen. Place greens in the serving bowl or divide among 4 individual plates.

Scatter the halved cherry tomatoes over the greens.

Arrange the warm grilled apple slices over the salad and sprinkle the chopped bacon pieces and spiced pecans evenly.

Add the bleu cheese

Crumble 3 oz bleu cheese over the top, distributing fairly evenly so each portion gets some.

Drizzle about 3–4 tablespoons of the chilled buttermilk dressing over the assembled salad (roughly 3/4 to 1 tablespoon per serving), or serve the dressing on the side.

Finish with an optional drizzle of 1 teaspoon extra virgin olive oil and a final grind of black pepper. Serve immediately so warm apples and bacon contrast with cool greens and dressing.