For extra win, I used the wild boar bacon.
The salad was just tatsoi (an Asian green that looks like small leaves of spinach, but is more peppery, like watercress) and croutons, with a little parmesan cheese on top. I fried a few slices of bacon and added those to the salad. For the viniagrette, I whisked together 1/4 cup of cider vinegar plus a generous squeeze of Dijon mustard, with a pinch of sugar and garlic powder, and salt and pepper to taste. I whisked that into the warm bacon grease in the skillet (about two tablespoons worth), then poured that over the salad.