Preparation

• In a small bowl, whisk together canola or vegetable oil, apple cider vinegar, water, Dijon mustard, sugar, salt, and pepper until smooth. Allow the mixture to chill for added flavor depth.
• Chop the romaine lettuce into bite-sized pieces, rinse thoroughly, and dry them well.
• Dice the sweet Honeycrisp apples into bite-sized pieces.
• In a large bowl, combine the chopped lettuce with half of the chilled vinaigrette. Toss gently to coat.
• Divide the lettuce mixture into individual bowls. Top each with diced apple, bleu cheese, dried cranberries, bacon, and pecans.
• Drizzle remaining vinaigrette over the salads and toss lightly just before serving.