Fall Salad with Bibb Lettuce, Shaved Fennel, Apple, Toasted Pumpkin Seeds with a Warm Bacon Apple Cider Vinaigrette

1. Add the bacon to a large pan over medium heat and cook until crisp. Use tongs to remove the bacon and place it on a paper towel-lined plate to absorb excess bacon grease. Set aside. Once cool, chop into bite-sized pieces for topping the salad.
2. Turn the heat to low and add the mustard, thyme, olive oil, brown sugar, garlic, salt, and pepper to the bacon drippings. Whisk together until incorporated. Add the apple cider vinegar to the pan, continuing to whisk until the vinaigrette has slightly thickened. Let the dressing cool to
   room temperature.
3. Preheat the oven to 350°F. In a small bowl, toss the pumpkin seeds in the olive oil, crushed fennel seeds, and salt, and spread the seeds in a single layer on a parchment-lined, rimmed baking sheet. Bake for 10-15 minutes, until toasted and golden. Remove from heat and set aside to cool.
4. While the vinaigrette cools, prepare the rest of the salad. Wash the Bibb lettuce and rip it into pieces. Use a mandoline to thinly shave the fennel and the celery. Core and slice the apple. TIP: Don't forget to use a hand guard when using your mandoline to protect fingers and hands while cutting.
5. Toss all of the salad ingredients together and drizzle with the vinaigrette. Add additional salt and pepper to taste and sprinkle with the toasted pumpkin seeds. Enjoy immediately.

TIP: Toss the salad for a solid minute to ensure the vinaigrette is evenly distributed among the ingredients.

Vinaigrette Ingredients:

• 5 slices thick-cut bacon
• 2 tablespoons stone ground mustard
• 1/2 teaspoon fresh thyme leaves
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup apple cider vinegar