Honeycrisp Cobb Salad

63
4
FOR THE DRESSING:
1 cup apple cider
1 cinnamon stick
1/2 cup apple cider vinegar
1/8 cup aged balsamic syrup
1 shallot, minced
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup canola oil

FOR THE SALAD:
2 large Honeycrisp apples
3 tablespoons fresh lemon juice
2 medium avocados
3 cups shredded romaine lettuce
3 cups shredded iceberg lettuce
1 cup crumbled goat cheese
6 thick bacon slices, cooked and crumbled
1 cup candied walnuts
FOR THE DRESSING: Cook the cider, and cinnamon stick in a saucepan over medium heat, stirring occasionally, 10 minutes or until cider is reduced to 1/4 cup. Remove from heat, and cool completely (about 20 minutes). Transfer cider mixture to a bowl, discarding cinnamon stick. Whisk in vinegar and next 6 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth. Set aside. FOR THE SALAD: Cut apples into 1/8-inch matchsticks; toss with 2 tablespoons of the lemon juice. Peel and quarter avocados; toss with 1 tablespoon of the remaining lemon juice. Toss together the lettuces and arrange on a large serving platter. Arrange apples, cheese bacon, walnuts and avocado over salad greens. Drizzle dressing over finished salad.
Nutritions

Calories
1203

Sodium
911mg
37% DV

Fat
90g
138% DV

Protein
29g
58% DV

Carbs
32g
11% DV

Fiber
13g
54% DV