APPLE, BACON AND BLUE CHEESE SALAD

Serves: 6 1 cup (250 mL) diced bacon 2 tbsp (30 mL) apple cider vinegar

1 tbsp (15 mL) finely chopped shallot

1 tbsp (15 mL) whole grain mustard

1 tsp (5 mL) chopped fresh rosemary

1 tsp (5 mL) liquid honey

1 pkg. (5 oz/142 g) mixed greens 1 red apple, cored and thinly sliced

1/2 cup (125 mL) crumbled blue cheese

1/3 cup (80 mL) hazelnuts, toasted, skinned and chopped 1. Sauté bacon in a medium nonstick frying pan over medium heat until browned and crisp. Remove from heat. 2. Remove bacon with a slotted spoon; drain bacon on paper towels and set aside. Drain off and reserve 1/4 cup (60 mL) of fat from frying pan; cool slightly. 3. To prepare dressing, whisk together vinegar, shallot, mustard, rosemary and honey until combined. Gradually whisk in reserved 1/4 cup (60 mL) of fat until blended.

4. Combine greens, apple, cheese, hazelnuts and bacon in a bowl. Add dressing and toss to coat. Serve immediately. Cook’s note: To remove skins from hazelnuts, wrap hot toasted hazelnuts in a clean tea towel and let steam for 5 minutes. Roll the enclosed hazelnuts back and forth on a hard surface to separate them from their skins.