Wilted Arugula Salad with Asparagus, Bacon, Almonds, and Sherry Vinaigrette

You won’t believe how incredible this simple combination of crunchy almonds, crisp bacon, and tender asparagus and arugula is. It’s a game changer. The arugula will wilt as it sits, though, so serve it right away.

• 7 oz. (8 strips) bacon, cut crosswise into 2-inch pieces
• 1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1-inch pieces
• Kosher salt
• 3 Tbs. sherry vinegar
• 2 Tbs. extra-virgin olive oil
• 1/2 tsp. Dijon mustard
• Freshly ground black pepper
• 6 oz. baby arugula
• 1/3 cup slivered almonds, toasted

Heat a 12-inch skillet over medium-high heat.  Cook the bacon, stirring often, until crisp, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain, leaving the bacon fat in the skillet.

Cook the asparagus in the skillet with the bacon fat, stirring often, until crisp-tender and browned in spots, about 3 minutes. Season with 1/4 tsp. salt and, using a slotted spoon, transfer to the plate with the bacon.  Add the vinegar, olive oil, mustard, 1/2 tsp. salt, and a scant 1/4 tsp. pepper to the fat in the skillet and whisk until combined.

In a large bowl, combine the asparagus, bacon, arugula, and almonds and toss with just enough warm vinaigrette to wilt the arugula. Serve immediately.