POPPY SEED DRESSING: In a small bowl, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds; refrigerate until ready to use.
Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Crumble when cool; set aside.
Place eggs in a large saucepan and cover with cold water by 1-inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 10 minutes.
Drain well and let cool before peeling and dicing.
To assemble the salad, place salad greens in a large bowl. Top with rows of cranberries, apple, pecans, bacon, eggs, and blue cheese. Serve immediately drizzled with poppy seed dressing.