![Chicory Salad with Cranberry Vinaigrette](https://cdn.statically.io/img/www.foodandwine.com/thmb/Ppo7_y49_s3Vf4SlptAQLlHe_A0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/chicory-salad-with-cranberry-vinaigrette-FT-RECIPE1120-b8643983ffd548899e64ecbb8e7fa651.jpg)
Ingredients
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1/4 cup red wine vinegar
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2 tablespoons cranberry sauce
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1 tablespoon Dijon mustard
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1 tablespoon pure maple syrup
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1 garlic clove
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1/2 cup grapeseed oil
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1 teaspoon kosher salt
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Aleppo pepper, to taste
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4 bacon slices, finely chopped
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1 1/4 cups leftover cornbread, crumbled
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8 cups torn mixed chicories, such as Castelfranco radicchio, endive, frisée, and treviso
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3 celery stalks, cut diagonally into thin slices (about 2 cups)
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Pomegranate arils and celery leaves, for garnish
Directions
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Combine vinegar, cranberry sauce, mustard, maple syrup, and garlic in a blender; process until smooth, about 2 minutes. With blender running, add grapeseed oil in a slow, steady stream, processing until emulsified, about 1 minute. Season with salt and Aleppo pepper to taste. Set aside.
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Cook bacon in a medium skillet over medium, stirring often, until crisp, about 12 minutes. Transfer bacon to paper towels to drain, reserving drippings in skillet.
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Add cornbread to hot bacon drippings in skillet, and cook over medium, stirring often, until toasted and crunchy, about 5 minutes. Remove skillet from heat; stir in cooked bacon.
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Toss together chicories, sliced celery, and 1/3 cup vinaigrette in a large bowl. Top with cornbread-bacon mixture; sprinkle with pomegranate arils and celery leaves. Season with additional Aleppo pepper to taste, if desired. Serve with remaining vinaigrette.
Make Ahead
Dressing can be made 1 day in advance and stored in an airtight container in refrigerator.