Fall Salad w/ Apple Vinaigrette

So, I got a request.  My friend, Katie, wanted a warm apple vinaigrette.  So, here I am!  Enjoy, Katie, and whomever else may try this.  I ate this thing UP!  Yummy.  This is meant to be a warm dressing.  If you need to make ahead, or you just want it warmer after making it, pop it in the microwave for 30 seconds and stir well.

Chop one small shallot or a purple onion.  You need a TBSP.

Start by toasting the almonds in a dry, small non-stick skillet on medium heat.  Watch these closely!  Once they get going, they can burn easily.  Pine nuts would work really well, here, too.  Once you smell the nuts getting "nutty," put aside.  Add 2 thick cut slices of bacon to the same skillet.  I went ahead and cut it into lardons and then cooked it.  Take the bacon out and set aside.  Leave the bacon grease in the pan.  Take the skillet off the heat and add your finely diced shallot and grate a half an apple into the bacon grease.  Use the smallest grate you can...you want a pulp here.  When you grate, the apple peel should just stay out of it.  You'll be left with the peel when all is said and done.  Do not grate the core.  Add a pinch of kosher salt and pepper, two TBSP. apple cider and 1 TBSP. brown sugar and return to heat.  Cook until the shallot is soft and the apple cider is reduced.  Should look like this:

Add 1 TBSP. dijon mustard and 2 TBSP. apple cider vinegar.  Whisk together until thick and add 1 tsp. parsley.

Use greens of your choice and add thinly sliced purple onion.  Go ahead and drizzle the dressing over the salad.  This dressing is for at least 2 salads.  Don't overdress your salad here.

Top salad with dried cranberries, crumbled goat cheese, your bacon lardons, thinly sliced apple slices, and your toasted almonds.

Enjoy!!!!!!!

Recipe Card

1 TBSP. finely diced shallot or purple onion
1 red apple
3 TBSP. sliced almonds or pine nuts
2 thick cut bacon slices (3-4 if traditional cut) cooked bacon set aside, grease for dressing
1 TBSP. brown sugar
2 TBSP. apple cider
1 TBSP. dijon mustard
2 TBSP. apple cider vinegar
salt and pepper
1 TBSP. parsley

Salad Greens
thinly sliced purple onion, to your liking
dried cranberries, to your liking
crumbled regular goat cheese