Makes 8 cups
2 strips thick sliced bacon, sauteed and diced
2 T. shallots, minced and sauteed
1/4 cup apple juice concentrate
1/4 cup olive oil
1 t honey mustard
1/4 t. ground cinnamon
salt and pepper to taste
1 bag mesclun greens (5 oz.) spring mix or baby greens
1 braeburn apple, thinly sliced or any apple
1/2 cup pecan halves, toasted
1/4 cup blue cheese, crumbled
Saute bacon in a skillet over medium heat until crisp. Transfer to a
paper towel-lined plate and pour off all but 1 t. drippings.
Add shallots to skillet and saute until soft, about 1 minute.
Whisk in apple juice concentrate, oil, mustard, cinnamon, salt and pepper.
Remove from heat to cool slightly.
Drizzle greens, apple, pecans, cheese, and reserved bacon with
Toss and serve.