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
- Render the bacon till crispy but still with a chew to it
- Save bacon drippings
- In a separate bowl combine mustard, vinegar, fresh thyme and seasoning
- Whisk in warm bacon drippings followed by evoo
For the salad
- Toss arugula with peppers, pears and vinaigrette, being careful not to overdress the salad
- Crumble brebis on top of salad and garnish with crispy bacon