Strawberry, Raspberry, Arugula, Goat Cheese Salad


8 slices bacon, diced, cooked crisp, drained and fat reserved
3 tablespoons honey
1/4 cup red wine vinegar
4 tablespoons Dijon mustard
2 tablespoons granulated sugar
3/4 cup olive oil
Salt and ground black pepper

1 1/2 lb baby arugula
1/2 pint strawberries, sliced
1 red onion, sliced thin
1 pint raspberries, washed and dried
8 oz goat cheese, crumbled


Preheat large saucepan over medium-high heat. Dice bacon, and add to pan; sauté until crisp. Remove bacon with slotted spoon, and reserve bacon fat in pan. Whisk into pan: honey, vinegar, mustard, and sugar until well blended. Slowly begin to drizzle in oil; whisk until emulsified. Season dressing with salt and pepper, to taste. Keep dressing warm on low.

Add arugula, strawberries, onions, and dressing into a large mixing bowl; toss to combine well. Plate immediately and garnish with the raspberries, bacon, and goat cheese.

Serves 4.