Bacon Apple Salad

Ingredients

For the Salad:

4 slices Indiana Kitchen bacon cooked and crumbled

2 large handfuls romaine lettuce

2 green Granny Smith apples medium, chopped

1 oz Manchego cheese thinly shaved

For the Apple Cider Vinaigrette:

2 tbsp olive oil

1+1 tbsp+tsp organic apple cider vinger

2 tsp raw honey can substitute maple syrup

1 tsp fresh squeezed lemon juice

For the Candied Pecans:

1/2 cup raw pecan halves

1 tsp coconut oil melted and cooled

1 tsp coconut sugar

1/4 tsp cinnamon

Instructions

1. To roast your pecans, preheat the oven to 350 degrees, and in a bowl, toss the pecan halves with the coconut oil, sugar, and cinnamon.

2. Line a baking sheet with parchment paper and spread them out evenly. Bake for 5-7 minutes in the preheated oven, checking to make sure they don't begin to burn.

3. Combine the vinaigrette ingredients in a small bowl and whisk well.

4. To assemble the salad, combine the romaine lettuce with the apples, roasted candied pecans, and crumbled bacon. Just before serving, toss in the prepared apple cider vinaigrette.