Arugula Salad With Bacon, Dates, Almonds And Parmesan

• 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

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

bacon, arugula, dates, almond, parmesan cheese, balsamic vinegar, mustard, kosher salt, black pepper, olive oil

Taken from www.food.com/recipe/arugula-salad-with-bacon-dates-almonds-and-parmesan-480614 (may not work)