Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette

For the salad:

• 4 handfuls mixed greens, about 6 oz.
• 1/4 celery root, peeled and very thinly sliced or cut into matchsticks
• 1 fennel bulb, very thinly sliced
• 3/4 cups pecans, toasted
• 5 slices lardons or thick cut bacon, cut into lardons
• 1 tart apple, thinly sliced into half moons

1. In a heavy skillet cook lardons over moderate heat. Stir occasionally until crispy on all sides and reserve on a paper towel to drain fat.
2. Place all of the salad ingredients in a large bowl. Pour 1/4 of the dressing over the salad and toss well.
3. Taste a piece of lettuce and add more dressing depending on your preference.

Caramelized Apple Vinaigrette

• 2 ounces brown sugar
• 3 ounces plus 1 ounce apple cider vinegar
• 1 clove garlic, minced
• 1 gala apple, peeled, cored and medium diced
• 1 lemon
• 4 ounces olive oil
• 2 ounces canola oil
• 1 teaspoon fresh thyme
• salt

1. In a small skillet over medium heat add 3 ounces vinegar and the sugar. Let it reduce until the color turns a dark caramel color and begins to thicken. You will start to see big foamy bubbles on the surface.
2. Add the apples and garlic and sauté until the apples are cooked through, about 5 minutes. Stir occasionally.
3. Remove from heat and put in the blender with 1 ounce of vinegar, thyme, juice of ½ lemon and a pinch of salt. Woosh until blended, then slowly add the oil. Blend until the dressing is emulsified. Taste and season with salt and perhaps a splash more vinegar.