• 3 strips of bacon
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic minced
  • 1 tsp. dijon mustard
  • 1/4 tsp of salt
  • 1/4 tsp of coarse pepper
  • 5 cups of your favorite salad greens – spinach or romaine work best
  • 1/4 cup of your favorite shredded cheese
  • 1 apple chopped


  1. Cook 3 strips of bacon in a fry pan over medium heat.  Cook till crispy about 6-8 minutes.
  2. Drain bacon on paper towel, but keep the fat in the pan.
  3. Remove all but 2-3 Tbsp of the warm bacon fat from fry pan and add enough oil about 2-3 Tbsp of vegetable or olive oil to pan.
  4. Stir slightly together and add the cooked bacon, crumbled up.
  5. Add to the mixture in the fry pan and stir it up with 2 Tbsp of Seasoned vinegar like red or rice wine vinegar, 1 small clove of garlic minced, 1 tsp. of spicy Dijon mustard, ¼  tsp of salt and ¼ tsp. of coarse pepper.
  6. Keep the dressing warm however don’t reheat and  get the greens ready.
  7. In a large bowl,  tear up about 5 cups of loosely packed salad greens.  Spinach,  romaine or any local green work the best.
  8. Add to these cut of greens add 1 cup of a chopped up McIntosh Apple Hill Farm
  9. Spoon the warm bacon dressing over the top and toss to coat lightly.
  10. Top with favorite shredded cheese. I like recently shaved mozzarella or a local goat cheese.