Arugula salad with peppered bacon, balsamic vinaigrette and goat cheese croutons

In a large bowl, combine shallot with mustard, slowly whisk in olive oil followed by the vinegar. Salt and pepper to taste. Set aside.

Preheat oven to 400 °F (205 °C)

Combine brown sugar and pepper. Lay out bacon strips on a baking sheet. Sprinkle pepper/sugar mix evenly over the bacon strips and bake until crisp. Place strips on absorbent paper to drain, chill, then chop into large pieces.

Brush olive oil onto baguette slices. Bake 4 minutes then remove from oven.

Spread cheese evenly over the croutons. Bake until cheese is hot taking care not to burn croutons.

In a large bowl, toss together the lettuce, peppers and the vinaigrette to taste.

Serve on salad plates topped with peppered bacon and accompanied by three warm chevron croutons for each plate. Serve immediately.