Vermont Country Salad - cooking recipe

Ingredients

3 tablespoons maple syrup
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 slices uncooked bacon
1/2 lb mixed baby greens
1 cup shredded cheddar cheese
1 cup crouton

Preparation

To prepare the vinaigrette, combine the syrup, vinegar, mustard, and garlic in a small bowl.
Add the oil in a steady stream, whisking constantly.
Season with the salt and pepper and set aside.
Place the bacon in one layer in a skillet and set over medium heat.
Cook, turning once or twice, until crispy, 5 to 7 minutes.
Transfer to paper towel and let cool slightly.
Crumble.
In a large mixing bowl, combine the greens, cheddar cheese, croutons and the bacon.
Pour the vinaigrette over the top and toss to combine.
Place a neat mound on each plate and serve immediately.