ARUGULA APPLE SALAD WITH MAPLE BACON VINAIGRETTE and WARM ARUGULA SALAD WITH GOAT CHEESE, HARD BOILED EGGS AND BACON

Arugula is one of my absolute favorite greens - I love the flavorful, spiciness it brings to a dish, and I  use it as much as I can.
These are both great fall salads - the first I made for my brother and his family, and the second as a light, comforting dinner to help ease the sadness once they had gone.

ARUGULA APPLE SALAD WITH MAPLE BACON VINAIGRETTE

1 tablespoon maple syrup

1 tablespoon red wine vinegar

1 teaspoon dijon mustard

1 tablespoon olive oil

1 tablespoon chives, chopped

salt and pepper to taste

2 slices of bacon, cooked and chopped

1 apple, cored and diced

6 ounces of arugula

Whisk together the maple syrup, vinegar and mustard. Continue whisking and slowly add oil, until well blended.

Add chives, salt and pepper and bacon, stir well.

In a large bowl, combine apple and arugula. Drizzle with vinaigrette, then toss to coat.

Enjoy!

WARM ARUGULA SALAD WITH GOAT CHEESE, HARD BOILED EGGS AND BACON

6 cups of arugula
2 bacon slices
1/4 cup olive oil
3 tablespoons white balsamic vinegar
1/2 cup finely chopped shallots
2 hard boiled eggs, chopped
1 5.5 ounce log goat cheese, coarsely crumbled

Divide arugula among 4 to 6 plates.
Cook bacon until crisp. Transfer to paper towels to drain, finely chop and set aside. Drain excess drippings from pan.
Whisk olive oil and vinegar in small bowl to blend. Heat remaining bacon drippings, add shallots, saute until slightly softened, about 3 minutes. Add olive oil mixture and whisk until just heated through, about 1 minute.
Season to taste with salt and pepper. Drizzle vinaigrette over arugula. Sprinkle with eggs, goat cheese and bacon.
Enjoy!

Recipe adapted from Bon Appetit, 2009
www.bonappetit.com