First, if your bacon is not already cooked for the salad, cook it according to its package directions until crisp. Cool until ready to handle, then chop it.

Make the vinaigrette by whisking all of the vinaigrette ingredients together. Taste, then add salt and pepper as needed. You can make the dressing ahead of time and keep it in the refrigerator until ready to use. It’s great for up to 2 weeks when stored tightly covered in the refrigerator. Shake well before using.

In a large bowl, toss all of the salad ingredients together, then mix in the vinaigrette. You may not need all the vinaigrette—use as much or little as you prefer.

Plate and serve.

Cover and store leftovers in the refrigerator for up to 2 days.