Instructions: In a large skillet, fry the bacon until crisp, drain, remove and set aside.

To the hot drippings, add the mustard, salt and pepper, fennel seed, honey, and cider vinegar. Bring to a boil and simmer for 30 seconds. Remove from the heat and whisk in the orange juice and the olive oil.

Use the reserved bacon to top the salad, or toss the salad with the crumbled bacon and serve.

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