- 4 bacon strips, diced
- 2 cups honey Dijon mustard
- 1/2 cup sugar
- 1/3 cup orange juice
- 1 tablespoon cider or red wine vinegar
- 1/4 teaspoon ground mustard
- 1/4 cup honey
- Torn salad greens or fresh spinach leaves
- In a skillet, cook bacon until crisp. Drain, reserving 3 tablespoons drippings; set bacon aside. To the drippings, add Dijon mustard, sugar, orange juice, vinegar and ground mustard; bring to a boil. Stir in honey and bacon. Serve warm over salad greens or spinach. Refrigerate leftovers; reheat before serving.