Cape Cod Chopped Salad and Parmesan Toasts

I made this salad tonight to go with Jenn's Potato Leek Soup (which was absolutely as fabulous as she made it out to be.) I put together the dressing early this morning. Pretty typical salad dressing - I just put all the ingredients in a jar and shook it up - easy, breezy. And the dressing was tasty.
I cooked the bacon per the instructions which was to bake it. Baking bacon really is such a delicious and easy way to do it. Thick cut bacon just works so well that way. Now, that being said, please be careful with removing a pan full of hot grease from the oven and don't pour just a little bit onto the floor right at your feet and then have to have your best friend scream to keep you from putting your bare feet in it. Yeah....don't do that.
The salad was easy to put together. But baby arugula ain't cheap....and I've heard it described as 'peppery' a thousand times....finally, I now know that this is a good assessment! I love ALL of the ingredients in this salad with the exception of the arugula. And the arugula was potent enough to put me off of the salad a bit. Don't misunderstand me...I ate most of it. But if I made it again I would use a different lettuce....and then....I guess, it really isn't the same salad now is it?
The parmesan crisps were super easy. The instructions were clear and they turned out just as expected. They weren't anything special....especially hot. They actually got a little tastier once they got to room temperature. Huh....maybe that's why she suggested that in the instructions...and I don't have much more to say about them...