Fall Chopped Salad With Citrus Dressing

Step 1

1 Cook the bacon: Line a plate with a tea towel or paper towel and place it near the stove

Step 2

2 In a large skillet over medium heat, cook the bacon, stirring occasionally, until crispy, about 5 minutes

Step 3

3 Using a slotted spoon, transfer the bacon to the prepared plate

Step 4

4 Discard the bacon fat or save it for another use

Step 5

5 Make the dressing: While the bacon is cooking, in a medium bowl, whisk together the oil, vinegar, orange zest and juice, maple syrup, mustard, pepper and salt until combined

Step 6

6 Dip a leaf into the dressing and taste, adjusting the syrup, salt and/or pepper as needed

Step 7

7 In a large bowl, toss together half of the bacon, the radicchio

Step 8

8 Brussels sprouts, pears, onion, parsley, walnuts and cherries

Step 9

9 Pour the dressing over the salad and toss again

Step 10

10 Sprinkle the rest of the bacon over the salad and top with more walnuts and dried cherries, if desired

Step 11

11 Let the salad stand at room temperature for 5 minutes before serving

Step 12

12 NOTE: To toast the walnuts, place a small, dry skillet over medium heat, add the nuts and stir frequently until fragrant and slightly darker, about 3 minutes

Step 13

13 Transfer to a plate to cool; then chop