DECONSTRUCTED BLT LETTUCE CUPS

Makes: 8 cups

1 8-oz. (250-g) package of smoked bacon

4 tbsp (60 mL) Dijon mustard 2 tbsp (30 mL) apple cider vinegar

4 tbsp (60 mL) maple syrup 6 tbsp (90 mL) olive oil, divided 1/2 tsp (2.5 mL) salt, divided 1/4 tsp (1 mL) pepper

1 large apple, peeled

1 1 lemonlarge beet, peeled 2 cups (250 mL) thick sliced bread, cubed

1/2 tsp (2.5 mL) dried oregano 1 clove garlic, minced

1 head Boston lettuce leaf

1 cup (250 mL) heirloom tomatoes, chopped

1. Heat oven to 350 F (175 C). Place bacon on a large baking sheet, lined with parchment paper, ensuring the strips don’t touch. Cook for 10 minutes, turn once and cook for 5 more minutes. Remove from oven, cut bacon in half horizontally, lay on plate lined with paper towels and set aside.

2. In a jar or container with a tight-fitting lid, combine mustard, vinegar, maple syrup,

4 tbsp (60 mL) olive oil and 1/4 tsp (1 mL) salt and pepper. Shake vigorously until thoroughly combined and set aside.

3. Shred apple and place in a bowl. Shred beets, rinse under cold water and combine with apple. Squeeze lemon over apple and beets. Refrigerate while preparing remainder of ingredients.

4. In a large bowl, combine bread, remaining olive oil, dried oregano, garlic and 1/4 tsp (1 mL) salt. Gently massage until bread is evenly coated. Place bread cubes on a large baking sheet lined with parchment paper. Toast in oven 7 minutes, turn once and cook for 5 minutes or until bread is golden brown. Remove from oven and set aside.

5. Separate and wash lettuce leaves. Gently pat dry using paper towel and set on serving plate. Add 2 half slices of bacon, chopped tomatoes and croutons to each lettuce leaf. Top with apple and beet slaw and drizzle with maple Dijon vinaigrette.