1 Bunch Arugula
1 Bunch Mizuna
1/2 bunch of spinach
8 strips of bacon
3 Tablespoons warm Bacon Fat reserved from frying bacon
2 – 3 Tablespoons Sherry or Red Wine vinegar
½ teaspoon Dijon Mustard
½ teaspoon maple syrup
Wash greens. Remove stems from greens and chop or tear into bite-sized pieces. Put all the greens in a salad spinner and wash thoroughly, then spin completely dry.
Fry the bacon. When bacon is crispy drain on paper towels or a wire rack. Reserve 3 tablespoons of the fat.
Make the vinaigrette. Whisk bacon fat with vinegar, dijon, and maple syrup.
Toss greens with warm dressing, add bacon, and serve.
Source: "Early Morning Farm" https://www.earlymorningfarm.com/warm-mizuna-arugula-spinach-salad-bacon/