Arugula Salad

• chopped slab bacon
• arugula
• shaved pecorino
• toasted nuts
• bacon grease
• olive oil
• a little balsamic
• lemon juice

1. Cook chopped slab bacon on mediumhigh until done.
2. Pile atop arugula; add shaved pecorino and toasted nuts (like hazelnuts).
3. In a jar, add warm bacon grease (plus olive oil if needed), a little balsamic and lots of lemon juice; shake and pour on top.

bacon, arugula, pecorino, nuts, bacon, olive oil, balsamic, lemon juice

Taken from cooking.nytimes.com/recipes/12839 (may not work)