Green Salad with Bacon & Tomato Vinaigrette

Bacon and tomato is such a classic combination, so I created a salad dressing which incorporates both flavours.  Served, of course, on a salad containing bacon and tomatoes.     

Salad

2-142g packages baby arugula with spinach

½ lb bacon, diced and cooked until crisp (reserve 2 T fat for dressing)

½ lb vine-ripened tomatoes, cut into bite-sized pieces

2 hard boiled eggs, chopped

½ c croutons

Dressing

½ c diced vine-ripened tomatoes

2 T white vinegar

2 T clear bacon fat

1 t Dijon mustard

1 clove garlic, minced

¼ t salt

Freshly ground black pepper to taste

Cook bacon and drain on paper towels.  Set aside.

Prepare dressing by combining all ingredients in a food processor or blender, and process until smooth.  Chill until ready to use.

When ready to serve, assemble salad ingredients in large salad bowl, add dressing, and toss until distributed.  Serve immediately.