"Bite Me" sisters Julie and Lisa share their take on the perfect winter salad.

MAPLE BALSAMIC SALAD WITH BACON ROASTED PECANS

Serves 4

INGREDIENTS

Bacon Roasted Pecans

• • 6 slices bacon
• • 1½ cups pecan halves
• • 1 tbsp bacon grease
• • 1 tbsp maple syrup
• • ¼ tsp kosher salt
• • 1/8 tsp ground cinnamon

Maple Balsamic Dressing

• • ¼ cup balsamic vinegar
• • ¼ cup maple syrup
• • 1 tsp Dijon mustard
• • ½ tsp brown sugar
• • ½ cup olive oil
• • Kosher salt, to taste

Salad

• • 8 cups chopped romaine lettuce
• • 6 bacon slices, cooked and crumbled
• • ½ cup pomegranate seeds
• • 1 large pear, chopped
• • 1 large apple, chopped
• • 1½ cups bacon roasted pecans

DIRECTIONS

1. For the bacon roasted pecans, preheat oven to 375º F. Using a large skillet, cook bacon and reserve 1 tablespoon of grease. Remove bacon and set aside. In a medium bowl, toss pecans with bacon grease, maple syrup, salt and cinnamon. Place on a baking sheet that has been lined with parchment paper. Bake 10 to 12 minutes, stirring once halfway through. Remove from oven and let cool.
2. For the balsamic dressing, in a small bowl, whisk balsamic vinegar, maple syrup, Dijon mustard and brown sugar. Gradually whisk in olive oil. Add salt to taste.
3. To assemble the salad, in a large serving bowl, combine lettuce, bacon, pomegranate seeds, pear, apple and pecans. Toss with maple balsamic dressing just before serving.