Sweet and Tangy Salad

I'm linking up to Funky Junk Interiors

This delicious salad was adapted from Ina Garten’s Cape Cod Chopped Salad.  It was served at my daughter’s baby shower and everyone asked for the recipe.  I made a couple of changes because I’m a rebel like that.  Here is what I did. 
Ingredients

• 8 ounces thick-cut bacon
• 16 oz lettuce of your choice
• 2 Granny Smith apple, peeled and diced
• 1 cup brown sugar pecans
• 1/2 cup dried cranberries
• 6 ounces blue cheese, crumbled (I like gorgonzola)

For the dressing:

• 3 tbsp apple cider vinegar
• 1 tsp grated orange zest
• 2 tbsp freshly squeezed orange juice
• 2 1/2 tsp Dijon mustard
• 2 tbsp honey
• 1 tsp sugar
• Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup olive or vegetable oil

Directions

Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
In a large bowl, toss together the lettuce, apple, pecans, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, sugar, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.