• Boil eggs and slice them once cooled.
• Sprinkle sugar on pecans in a non-stick saute pan. Heat on medium-low until the sugar melts and the pecans are coated. Place pecans on some parchment paper to cool while making the dressing.

Dressing Instructions:

• Fry bacon in the pan until crispy. Remove from the pan, crumble and set aside.
• Add diced shallot into the bacon grease and cook until translucent. Add the bacon back to the pan along with the sugar.
• Cook over medium heat until sugar is dissolved. Mix in salt and then remove from the heat.
• In a small bowl, combine the cornstarch and vinegar to create a slurry and pour into the pan with the sugar. Return the pan to heat, and stir until it begins to thicken.
• Use an immersion blender or regular blender to puree 3/4ths of the dressing. Mix together well with the other fourth of the dressing and set aside.

Salad Assembly Instructions:

• Add the mixed greens to a large bowl.
• Top the greens with the sliced apples, pomegranate seeds, feta or blue cheese crumbles, candied pecans and boiled egg slices.
• Pour the hot bacon dressing over the salad and toss before serving. Enjoy!