Ingredients

• Makes 8 cups
• Dressing:
• 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
• Salad:
• 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

Instructions

1. Saute bacon in a skillet over medium heat until crisp. Transfer to a
2. paper towel-lined plate and pour off all but 1 t. drippings.
3. Add shallots to skillet and saute until soft, about 1 minute.
4. Whisk in apple juice concentrate, oil, mustard, cinnamon, salt and pepper.
5. Remove from heat to cool slightly.
6. Drizzle greens, apple, pecans, cheese, and reserved bacon with
7. dressing.
8. Toss and serve.