Instructions: Trim, wash, and dry the arugula. Cut the crusts from the bread and cut into cubes. Peel and crush the garlic.

Heat the butter with the bacon fat in a skillet, add the garlic and then saute the bread cubes until golden brown. Drain on a paper towel.

Blend the olive oil and vinegar in a bowl, season with salt and pepper, then gently but thoroughly coat the arugula leaves with this dressing. Cut the bacon into small pieces, add croutons, and mix with the salad. Serve immediately.

This recipe yields 2 servings.

Comments: The bitterness of the arugula goes well with Wolfgangs Hearty Potato and Cheddar Soup or Chicken with Sweet Corn.

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