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Fall Harvest Salad with Warm Maple Bacon Vinaigrette Ingredients FOR THE DRESSING: 1/3 cup pure maple syrup 3 tablespoons Dijon mustard, I like country or whole grain 2 tablespoons red wine vinegar 1/4 teaspoon kosher salt 1/8 teaspoon black pepper 2 tablespoons reserved bacon fat, leftover in the skillet 1 small shallot, finely diced FOR THE SALAD: 10 ounce salad greens 1 small honeycrisp apple, sliced 1 ripe pear, sliced 1 cup sliced carrots 1/3 cup toasted pecans, coarsely chopped 4 slices thick applewood bacon, cooked and roughly chopped 1/4 cup blue cheese, freshly crumbled - more to taste Instructions Cook bacon until crispy, remove bacon to drain on a paper towel lined plarte
Spoon and spread the dressing mixture gently into a prepared pan before baking as directed
The delicate jacquard fabric in blue-gray hues, paired with iridescent white lace, creates a dreamy, otherworldly aesthetic
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Gold and metallics will also bode well in tropical settings as alternatives to neutral hues like beige or tan, which may skew too closely to white
