Arugula and Spinach Salad with Shaved Parmesan, Peppered Bacon and Citrus Vinaigrette

METHOD:

For vinaigrette:
In a medium bowl mix the first 5 ingredients together. Slowly whisk in oil and water. Season to taste with salt and pepper.

For salad:
Dredge bacon strips in freshly cracked black pepper. Cook bacon in a sauté pan until crispy. Break up bacon into bits.

In a large bowl mix the arugula and spinach together. Toss with citrus vinaigrette and shaved Parmesan, reserving some cheese for garnish at the end. Place salad in six bowls and garnish with Parmesan and the bacon bits.

Wine Pairing:
An assertive Champagne such as the Pierre Gimmonet Blanc de Blancs “Gastronome”