1/4 to 1/3 pound slab bacon, cut into 1/2-inch, bite-sized strips (may substitute regular bacon strips, sliced or crumbled)
1/3 cup olive oil
1/2 teaspoon mustard
1 tablespoon apple-cider vinegar
Salt and pepper, to taste
1/2 pound arugula (or spring mix)
1 to 2 ounces blue cheese

Saute the bacon strips in a medium heat pan until crispy outside. They will be caramelized and still soft inside.

Whisk together the oil, mustard, vinegar and salt and pepper, to taste.

Toss the greens in dressing and divide among 4 individual bowls or plates to serve. Top with the crumbled blue cheese and sauteed lardons. Add other seasonal ingredients to your liking, such as chopped apple, walnuts, pickled shallots, radishes or other favorites.

Makes 4 servings.

— Recipe courtesy of Kristen Lyon, manager of Rogue Valley Local Foods.