Preheat the oven to 400°F. Lay the bacon out onto a sheet pan. Bake for about 25 minutes, or until crisp. Transfer the bacon to a plate lined with paper towels and set aside. Pour 1 tablespoon of the hot bacon fat into a 12″ skillet. Leave the remaining on the sheet pan.

Increase the oven temperature to 425°F. Add the sliced apples to the sheet pan, spreading them in an even layer. Roast the apples for 10 minutes. Give the apples a flip and roast for another 5 minutes, or until golden. Set aside.

Meanwhile, heat the skillet with bacon fat over medium heat. Add the pecans and toast until golden and fragrant. Season with a pinch of salt. Spoon the pecans out onto a plate lined with paper towels.

Add a drizzle of olive oil, the shallots, and a pinch of salt to the skillet. Sauté for a few minutes until the shallots are caramelized and softened. Stir in the maple syrup and apple cider vinegar. Let simmer for 30 seconds or so. Transfer this mixture to a mixing bowl and let cool for a few minutes. Slowly drizzle in the olive oil, whisking to emulsify. Season with salt and freshly cracked black pepper to taste (you want the vinaigrette to be very well seasoned).

Add the mixed greens and arugula to a large mixing bowl. Add the roasted apples, pecans, bacon (roughly chopped), blue cheese, and raisins. Pour in the vinaigrette and toss to combine.

Taste the salad and season with more salt and freshly cracked black pepper if needed. Serve immediately.