Apple Salad with Candied Bacon and Goat Cheese
This apple salad with candied bacon and goat cheese recipe is delicious and easy to make. Use Robinette’s fresh Michigan apples to make it even better. This one comes to us from the kitchen of Diane Nemitz of Ludington, Michigan.
- 6 slices bacon, diced
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- 3 Robinettes honeycrisp apples, cut into one-inch dice
- 1/2 cup walnut halves, toasted
- 4 oz. goat cheese, cubed
- 3 cups baby arugula
- 2 tablespoons maple syrup
- 1/4 cup cider vinegar
- 1/4 cup extra virgin olive oil
- 4 Servings
Fry bacon until crisp, then drain off most of fat. Add maple syrup and brown sugar to pan, cook and stir until bacon is well coated with melted sugar. Remove from pan onto Silpat or parchment paper.
Combine remaining salad ingredients in a large bowl.
Whisk together dressing ingredients and toss with salad. Garnish with bacon.