1. Wash the romaine lettuce thoroughly and chop it into bite-sized pieces.
2. Core and slice the apples and pears into uniform sizes.
3. Preheat the oven to 400°F (204°C) to cook the bacon. Lay bacon slices on a parchment-lined baking sheet and bake for 15–20 minutes until crispy. Once cooled, chop into bits.
4. Toast the nuts (pecans or walnuts) in a small pan over medium heat for 3–5 minutes, stirring frequently until they release a nutty aroma.
5. In a small bowl, whisk together mayonnaise, milk, sugar, cider vinegar, and poppy seeds to make the dressing. Adjust sweetness or tanginess as preferred.
6. In a large serving bowl, combine chopped romaine lettuce, apple slices, pear slices, chopped bacon, toasted nuts, and dried cranberries.
7. Add blue cheese or feta cheese as desired.
8. Drizzle the creamy poppyseed dressing over the ingredients in the serving bowl.
9. Use salad tongs to gently toss the salad, ensuring the dressing and toppings are evenly distributed.
10. Sprinkle fresh herbs such as parsley or scallions over the top for a final burst of freshness.
11. Serve immediately to enjoy the best textures and flavors of the Autumn Chopped Salad.