​Northfield Olive Oils and Vinegars

Apple and Bacon Salad 
with Creamy Cranberry Pear Dressing 

2 Honey Crisp apples sliced (or your favorite variety)
1 Tbsp. of lemon juice
zest of lemon
3 Tbsp. of Milanese Gremolata Olive Oil
3 Tbsp. of Cranberry Pear Balsamic vinegar
2 Tbsp. of Stone Ground Mustard
1/4 Cup of sour cream
1/8 Cup water
2 slices of turkey bacon chopped (bacon bit size)
2 shallots, sliced thin
5 oz. of Spring Mix baby greens
4 Tbsps. of Parmesan Cheese
1 tsp. Pink Himalayan Sea Salt & 1 tsp. Freshly ground pepper or to taste
In a large bowl with a lid add apple slices and lemon juice and shake to coat.  Heat 1 Tbsp. of olive oil and sauté shallots and bacon in a sauce pan, about 8 minutes.  Remove sauce pan from heat, take out half of the shallot and bacon to top salad with later. Add in the remaining olive oil, Cranberry pear balsamic, mustard and whisk in sour cream, lemon zest and 1/8 cup of water. Season with salt and pepper to taste.  Add baby greens and dressing to apples in the large bowl; cover with lid and shake until lettuce is coated with dressing.  Divide onto four plates and top salad with parmesan cheese, and remaining saluted shallots and bacon.