Apple Bacon Blue Recipe

Place 6 cups of washed, spun-dry field greens in a large salad bowl; gently fluff and set aside.

Prepare Apples

Core and thinly slice 1 large Fuji apple (about 1.5 cups slices). To prevent browning if not serving immediately, toss slices in a small bowl with 1 teaspoon lemon juice (optional). Spread apple slices over the greens just before adding dressing.

Measure 1/4 cup dried cranberries and set aside.

Cook Bacon

Preheat oven to 400°F (200°C) or heat a skillet over medium. Arrange 6 slices of bacon on a foil-lined baking sheet (or cook in skillet), bake 12–18 minutes until crisp. Transfer to paper towels to drain and cool, then crumble or chop into 1-inch pieces.

Toast and Chop Walnuts: In a dry skillet over medium, toast 1/4 cup walnuts, stirring constantly, until fragrant and slightly darkened, 3–4 minutes. Remove and cool, then roughly chop.

Measure 3 tablespoons blue cheese crumbles and set aside to finish the salad.

Measure 1 cup seasoned croutons and set aside. If croutons are store-bought and large, break into bite-sized pieces.

Make the Vinaigrette: In a small bowl or jar, combine 3 tablespoons apple cider vinegar, 2 tablespoons unsweetened Fuji apple puree (or 2 tablespoons finely grated Fuji apple), 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 tablespoon finely minced shallot. Whisk to combine.

Slowly whisk in 6 tablespoons extra-virgin olive oil until emulsified, or close the jar and shake vigorously. Season with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; taste and adjust salt, pepper, or honey for balance.

Just before serving, drizzle about 3–4 tablespoons (or to taste) of the Fuji apple vinaigrette over the greens and gently toss to coat evenly.

Top the tossed greens with the sliced Fuji apple, crumbled bacon, toasted chopped walnuts, 1/4 cup dried cranberries, 3 tablespoons blue cheese crumbles, and 1 cup seasoned croutons, distributing evenly.

Serve immediately, passing any extra vinaigrette on the side. Leftover dressing can be refrigerated up to 5 days; bring to room temperature and shake before using.