Arugula Salad With Bacon, Dates, Almonds And Parmesan - cooking recipe

Ingredients

12 slices bacon (Reserve 2 tablespoons drippings)
8 cups arugula (or substitute mixed greens)
8 dates (such as Medjool, pitted and sliced lengthwise)
1/4 cup toasted almond (1 ounce, roughly chopped)
2 ounces parmesan cheese (about 1/3 cup, cut into small pieces or slivers)
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon olive oil

Preparation

Fry the bacon in a large skillet over medium heat until crisp, about 8 minutes.
Meanwhile, in a large bowl, combine the arugula, dates, almonds, and Parmesan; set aside.
Transfer the bacon to a paper towel-lined plate.
Carefully pour 2 tablespoons of the warm drippings into a small bowl. Add the vinegar, mustard, salt, pepper, and oil; whisk until combined.
Drizzle the warm vinaigrette over the salad and toss.
Divide among plates and top with crumbled bacon.