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.

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