This salad is the perfect opening for a holiday meal or family event. The vinaigrette features Musselman’s Apple Butter.
Cook the bacon in a medium-sized skillet over medium-high heat until crispy. Set aside on a plate lined with a paper towel to drain. Set aside. Drain the bacon fat from the pan and wipe clean with a paper towel.
Prepare the candied walnuts. Line a baking sheet with parchment paper or a Silpat.
Add the sugar and butter to the same skillet you cooked the bacon in, and let melt. Once it's mostly liquid, add the cinnamon and the walnuts, stirring carefully to coat.
Cook until sugar is completely dissolved, and starting to caramelize - about 2 minutes more. Pour onto the lined baking sheet, flatten out into a single layer, and let cool.
Prepare the dressing by whisking the apple butter and vinegar in a small bowl or measuring cup.
Add the salt and pepper, then slowly whisk in the olive oil. Season to taste with additional salt and pepper if necessary.
Assemble the salad by placing the greens in a large bowl. Top with the sliced apples, crumbled goat cheese, bacon, and candied walnuts. Serve with dressing on the side.