8 to 12 pitted dates, diced or slivered
1/4 cup toasted pine nuts
8 pieces thin-sliced bacon
2 ounces Parmesan cheese, crumbled or cut
8 cups mixed greens and arugula
1/3 cup balsamic and basil vinaigrette
1 tablespoon Dijon mustard
Cook bacon in frying pan. Remove from pan and drain most of the grease, leaving a small coating and brown bits in the pan. Pour vinaigrette into the pan with the bacon bits and some of the reserve grease. Add the mustard and mix in with a whisk, incorporating all the leftover brown bits.
In the meantime, put greens in a large bowl with diced dates and toasted pine nuts. Pour warm dressing over salad and toss together. Place on serving dishes and garnish with crumbled bacon and Parmesan cheese.