Crunchy Apple and Bacon Salad with Candied Pecans
A salad with crispy, sweet, and tart apples, creamy feta, the subtle, sweet bite of shallot slices, salty, crisp bacon, the sweet crunch of candied pecans all sprinkled over a bed of fresh spring mix and drizzled with a homemade balsamic vinaigrette for a perfectly balanced, palate pleasing combination.
- 6 oz spring mix or baby lettuces
- 1/4 pound bacon cut into thin strips
- 3/4 cup pecans halves or chopped
- 1/4 cup sugar
- 1 apple cut into slices
- 1 tablespoon lemon juice
- 1 shallot skin removed and cut into thin slices
- 4 oz feta crumbles
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 clove finely minced garlic
- 2 teaspoons Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Cook the bacon until crisp.
Heat 1/4 cup sugar in a medium sized sauce pan on a medium high heat.
Do not stir but keep a close watch on it.
You can shake the pan gently to redistribute the melting sugar, but again, don't stir.
When the sugar reaches the right temperature, it will start to melt and turn a golden color.
When all of the sugar is melted, quickly stir the pecan into the caramel/melted sugar and turn off the heat.
Do not leave the pecans in the pan too long, as they can burn quickly.
Spread the caramel covered pecans on a sheet of parchment paper or foil sprayed with cooking spray to cool.
Cut the apple into slices and toss with lemon juice.
Remove the skin from the shallot and slice thinly.
To make the Balsamic Vinaigrette, add the olive oil, vinegar, garlic, mustard, sugar, salt, and pepper and whisk until emulsified and sugar is dissolved.
Assemble salad ingredients and drizzle with vinaigrette.
Calories: 432kcal | Carbohydrates: 16g | Protein: 6g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 555mg | Potassium: 165mg | Fiber: 1g | Sugar: 14g | Vitamin A: 220IU | Vitamin C: 2.2mg | Calcium: 110mg | Iron: 0.9mg