2 Fuji apples, thinly sliced 4 slices thick cut bacon, diced 3/4 cup pecan halves 5 ounces arugula
for the dressing: 1/4 cup plain whole-milk yogurt 2 teaspoons chopped fresh Italian parsley 2 tablespoons olive oil 1 tablespoon maple syrup 2 teaspoons fresh lemon juice 1 garlic clove, pressed 1 pinch kosher salt 1 pinch freshly ground black pepper
1. In a pan over medium high heat, cook the bacon until just crisp. Set aside on a dish lined with a paper towel. 2. Combine all of the ingredients for the dressing in a lidded container and shake to combine. 3. In a big bowl, combine the bacon, apples, pecans, and arugula and mix with as much dressing as you like.
Photograph: Claire Thomas