Baby Arugula and Blue Cheese Salad

 There’s nothing rose than old arugula – it’s too peppery and hard – but fresh baby arugula is delightful.  If you can’t find it substitute watercress or even – gulp – fresh kale!

• ¼ lb. smoky bacon, cut into small cubes
• ¼ lb. good blue cheese (I like Roquefort papillon)
• 2 romaine hearts, coarsely chopped
• 2 bunches baby arugula, coarsely chopped
• ¼ cup lemon juice
• 1 tsp. sugar
• 2 lemons, thinly sliced and macerated in 1 tbsp. sugar for an hour (maceration optional)
• 2 tbsp. canola oil
• Salt and pepper

Crisp bacon in a skillet until most of the fat is rendered and bacon is nice and crisp.  Drain on paper towels.  Combine with greens.  Combine dressing ingredients and toss with salad and blue cheese.  Perfect with chewy French Boule or country bread from Le Pain Quotidien.