Pear, Arugula and Padron Salad with a Warm Bacon Vinaigrette

1 pound arugula, washed
1 ugli pear sliced thin
4 Pedron peppers, sliced thinly
6 oz fresh Brebis
8 oz bacon ends cut into large dice
1 tablespoon mustard
1/4 cup champagne vinegar
1/4 cup evoo
1 tablespoon fresh thyme
Salt and pepper

To make the vinaigrette

  1. Render the bacon till crispy but still with a chew to it
  2. Save bacon drippings
  3. In a separate bowl combine mustard, vinegar, fresh thyme and seasoning
  4. Whisk in warm bacon drippings followed by evoo

For the salad

  1. Toss arugula with peppers, pears and vinaigrette, being careful not to overdress the salad
  2. Crumble brebis on top of salad and garnish with crispy bacon