1 bunch arugula, stems cut to base of leaf, washed
1 bunch mizuna, stems cut to base of leaf, washed
1 8 oz. bag of spinach; remove excess stems, wash thoroughly
8 strips of bacon, fried until crispy (reserve fat for dressing)
The warm vinaigrette:
3 tablespoons warm bacon fat (reserved from frying bacon)
3 tablespoons sherry or red wine vinegar
½ teaspoon Dijon mustard
½ teaspoon sugar
Salad: Combine arugula, mizuna and spinach in a salad bowl and coarsely crumble bacon on top.
Vinaigrette: Whisk warm bacon fat into vinegar, add mustard and sugar; mix thoroughly. Dress salad and serve while dressing is still warm.
bacon recipe courtesy of: Anton Burkett, Early Morning Farm, 9658 State Route 90, Genoa, New York 13071