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1
In a small skillet over medium heat, add the 3 oz. of vinegar and the sugar. Let it reduce and thicken. It should turn a dark caramel color and foamy bubbles should form on the surface.
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2
Add the apple and garlic, cooking until the apple gets soft, about 5 minutes. Remove from the heat to let it cool for a few minutes.
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3
In a blender or food processor, add the apple mixture with the rest of the vinegar, thyme, lemon juice, maple syrup, and a pinch of salt. Pulse until combined and only small chunks remain.
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4
Add 4 oz. of olive oil and pulse again. Add more olive oil until you reach your desired consistency. I ended up using about 5 oz., which made a dressing closer to the consistency of a thin apple sauce.
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5
Add salt to taste and set aside.
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6
Preheat the oven to 350u00b0F. Spread the almonds on a baking sheet and toast for 5 minutes or until golden brown. Set aside.
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7
Lay bacon slices on a rimmed baking sheet with parchment paper, leaving room between each slice. Drizzle the bacon with maple syrup. Bake in the oven for 15-20 minutes or until it reaches your desired crispness. Place finished bacon on a paper towel-lined plate to drain. (While the bacon cooks, this would be a good time to do some chopping)
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8
Place the chopped onion in a small bowl with 1/2 cup of the dressing. Let that sit for at least 5-10 minutes.
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9
In a large bowl combine the broccoli, apple, carrots, cranberries, raisins and almonds. Chop the bacon into bite-sized pieces and add it to the bowl. Add the dressing-soaked onions to the bowl.
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10
Mix everything around and add more dressing as desired. I ended up using all of my dressing. (This salad was not overly-dressed. If you prefer your salad with a heavier dressing, you may want to double the dressing recipe and enjoy the leftovers on something else throughout the week.) Add salt to taste.
