Duck Bacon Salad – Hudson Valley Foie Gras

Ingredients

• 2 eight oz. packages duck bacon, crisp and coarsely crumbled
• 2 each, fennel, heads and stalks thinly sliced, fronds picked
• 2 cups muscat grapes, halved
• 1 medium red onion, thinly sliced
• 8 ounces arugula
• 1/4 cup lemon juice
• 1/2 cup extra virgin olive oil
• 1 tablespoon ginger, grated
• 4 tablespoons honey
• salt, to taste
• black pepper, to taste