This is not the best breakfast salad I have ever made, but it was definitely not a fail. It had a lot of crunch, biggish bits of freshly cooked bacon, and the apples, nuts and lettuce were all good. I guess I just wasn't thrilled with the maple dressing on it.
Now, I know that a lot of people like to dump maple syrup all over their pancakes, and many of these same people don't mind extending it to their bacon and eggs. I know people like this, but I'm not one of them. I'm more the obsessive "don't let the syrup touch my eggs or meat" type. And being that type, I should have known better than to use a maple dressing on this salad. Ah well, live and learn.
I love this plate I found in the back of one of Mom's china cabinets. It has hand-painted birds and dragonflies, and gold trim. I don't know who made it, and I'm too lazy to go and look, but I know that I like it, and that's really what matters isn't it?
How-to: On a bed of green baby leaf lettuce, scatter chopped apples and walnuts and home-made bacon bits. Drizzle with a maple vinaigrette: Apple cider vinegar, canola oil and maple syrup.
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