Maple Luxe Garden Recipe
Mixed greens, apples, dried cranberries, toasted almonds, bacon, and goat cheese; tossed in a golden maple vinaigrette
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Ingredients
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Salad
Maple Vinaigrette
Method
Salad
- 1
Prep greens and fruit
Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Place the greens in a large mixing bowl. Core the apple and thinly slice (leave the skin on for texture and color); add the slices to the bowl immediately to avoid browning.
- 2
Toast almonds
Heat a small dry skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until fragrant and just golden, about 2–3 minutes. Remove from heat and transfer to a small bowl to cool.
- 3
Cook bacon
In a skillet over medium heat, cook bacon strips until crisp (about 6–8 minutes, turning occasionally). Transfer to a paper towel–lined plate to drain, then chop into bite-sized pieces. Reserve any small amount of bacon fat if desired to add a smoky note to vinaigrette (optional—see notes).
- 4
Assemble salad components
Add dried cranberries, toasted almonds, chopped bacon, and crumbled goat cheese to the bowl with the greens and apple slices. Gently toss to combine, leaving dressing until the next step.
Maple Vinaigrette
- 5
In a small bowl or jar, combine the maple syrup, apple cider vinegar, Dijon mustard, minced shallot, and lemon juice. Whisk to blend.
- 6
- 7
Season the vinaigrette with sea salt and freshly ground black pepper to taste. If you reserved a teaspoon of bacon fat, whisk it in now for a subtle savory boost (optional). Taste and adjust balance—add more vinegar for brightness, more maple for sweetness, or more oil to mellow.
Finish & Serve
- 8
Right before serving, drizzle about half of the vinaigrette over the salad (reserve the rest for guests to add more if desired). Gently toss the greens, apple slices, cranberries, almonds, bacon, and goat cheese until evenly coated.
- 9
Transfer the tossed salad to a serving platter or divide among plates. Sprinkle any remaining almonds and goat cheese on top, garnish with chopped chives or parsley, and serve immediately with extra vinaigrette on the side.