Okay, so I know salads aren’t usually something to get excited about, but let me tell you right now– THIS is a Fall entree salad that will hype you up about salads! Yes, the bacon and blue cheese definitely help, but it’s the overall balance of flavors that will sweep you off of your feet!

Crunchy fennel and celery, sweet apple, earthy walnuts, tangy blue cheese, salty bacon… can you taste it yet??

Bacon, Fennel, and Apple Fall Salad

Bacon, Fennel, + Apple Salad Recipe

Print Recipe

Bacon, Fennel, + Apple Salad

A mandolin works best to slice the fennel, celery, and apple nice and thin! BUT, be mindful not to slice so thinly that the crunch is lost! Slice the apple just before tossing the salad so that it does not turn brown.

Ingredients

8 slices good quality thick-cut bacon
1 small shallot, finely minced
1 tbsp whole grain dijon mustard
3 tbsp white wine vinegar (I like a lot of vinegar- if you don't, start with 2 tbsp and go from there!)
1/4 cup olive oil
1 large head butterhead lettuce, torn into bite-sized pieces
1 small fennel bulb sliced thin, fronds reserved
3 stalks celery sliced thin on the bias, leaves reserved
1 large fuji apple, sliced thin
2/3 cup toasted chopped walnuts
1/4 cup crumbled blue cheese (or more if you like!)
warm crusty bread for serving

Instructions

Heat the oven to 375F and arrange the thick cut bacon slices in a single layer on a rimmed baking sheet. Bake on the center rack for 25-30 minutes, flipping the slices halfway through cooking. Remove from the oven and drain the bacon on paper towels. When cool enough to handle, stack the slices on a cutting board and slice into half inch pieces.
While the bacon cooks, vigorously whisk together the shallot, dijon mustard, white wine vinegar, and olive oil in a small bowl until emulsified.
In a large bowl, gently toss the lettuce, fennel, celery, and apple with the dressing and salt and pepper to taste. Serve topped with the walnuts, blue cheese, bacon, reserved fennel fronds and lettuce leaves, and warm bread.