Apple Pecan Salad With Cinnamon Bread Croutons

This is the perfect fall salad.  Scott told me that if he ordered this in a restaurant he would feel sorry for anyone who didn't because he wouldn't share.  Next time I am going to spray the cinnamon bread cubes with cooking spray and toast them in the oven instead of sauteing them in the pan.

3 tablespoons unsalted butter

3 cups cinnamon swirl bread, cut into 1" cubes

4 strips bacon, diced

1/3 cup apple juice concentrate

2 tablespoons canola oil

1 tablespoon apple cider vinegar

1/4 teaspoon ground cinnamon

1/4 teaspoon dry mustard

salt, pepper, and cayenne to taste

1/4 cups pecans (we prefer walnuts), chopped, toasted

2 cups apples (your favorite variety) thinly sliced

2 head butter lettuce, torn

Melt butter in a large nonstick skillet over medium heat.  Add bread cubes, stir to coat, and saute until toasted, about 5 to 7 minutes, stirring often.  Transfer croutons to a bowl and set aside, return skillet to the burner.

Saute bacon until crisp, then drain on a paper towel lined plate.  Pour off and reserve 1 tablespoon drippings.

Whisk drippings, juice concentrate, oil, vinegar, cinnamon, mustard, salt, pepper, and cayenne together in a bowl.  Stir in pecans (or walnuts).

Toss apple slices, lettuce, bacon, and croutons with vinaigrette in a large bowl to coat, sprinkle with salt.

Serve immediately.