• Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Discard all but a thin layer of bacon fat from pan.

• While bacon cooks, wash and dry produce. • Trim and discard root end from lettuce; chop into bite- size pieces. Halve tomatoes. • In a large bowl, whisk together mustard, vinegar, dressing, and a drizzle of olive oil until smooth.

• Return pan with reserved bacon fat to medium-high heat (if pan seems dry, add a drizzle of oil). Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Transfer to a small bowl.

• Add lettuce, tomatoes, and half the cheddar to bowl with vinaigrette; toss to coat. Taste and season with salt and pepper if desired. • Divide salad between bowls; garnish with remaining cheddar, chopped bacon, and toasted panko. Serve. ***Bacon is fully cooked when internal temperature reaches 145°.***