8 thick bacon slices
1/4 cup maple syrup
1 1/2 cups chopped pecans (finely chopped)
1 head Romaine
1 head Red Leaf lettuce
1 large Barlett pear
1 large Gala apple
1 cup halved red seedless red grapes
4 oz. Gorgonzola cheese crumbled
Cranberry Vinaigrette
1 cup canned wholeberry cranberry sauce
1 teaspoon orange zest
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon light brown sugar
2 teaspoons grated fresh ginger
1/2 teaspoon salt
Whisk the above ingredients together until smooth makes about 2 cups.
Preheat oven to 400 degrees. Place lightly greased wire rack in a foil lined 15x10 jelly roll pan. Dip bacon slices into maple syrup allow excess to drain off then press pecans onto both sides of the bacon. Bake for 20 minutes on each side or until bacon is crisp and brown. Remove and let stand until cool and then cut into 1 inch pieces.
Place cut greens into a salad bowl and thinly slice pear and apple. Toss with salad greens. Top with grapes, cheese and bacon. Drizzle cranberry vinaigrette over top.
Made this salad for my sister's birthday dinner and it was fabulous. The mix of sweet fruit and sweet and tangy dressing with the salty cheese and nutty bacon was some wonderful flavors.
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