4 bacon slices
1 shallot, minced
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1/4 tsp salt
1/4 tsp black pepper
5 ounces arugula
1/3 cup crumbled goat cheese
1. Cook back in a 10-inch nonstick skillet over medium heat 6 minutes or until crisp. Remove bacon, reserving drippings in skillet. Crumble Bacon. Saute shallot in drippings 2 minutes or just until tender.
2. Transfer shallot and droppings to a small bowl. Whisk in oil and next 3 ingredients. Toss arugula with vinaigrette on a platter, top with goat cheese and bacon.
From the From Stand:
Bacon (Great Expectations Farm)
Arugula (Chesterfield Heirlooms)
Recipe Courtesy of Southern Living