Bacon Arugula Salad

8 cups baby arugula, well washed
8 slices Eureka Hungarian Brand Bacon Rubbed w/ Red Pepper and Garlic, fried crisp
2 seedless cucumber, sliced
2 pints cherry tomatoes, halved

Dressing:
1 teaspoon Dijon mustard
¼ teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil

Slice the bacon into thin strips and put in a small skillet and cook over medium heat until rendered and just crisp and not black, about 8 minutes. Transfer to a paper towel to drain. Reserve some of the fat.

Carefully pour 2 tablespoons of the fat into a small bowl. Add the vinegar, mustard, salt, pepper, and oil and whisk until combined.

Add all the ingredients to a large salad bowl. Add the dressing and serve immediately