Panzanella Salad with Bacon

One of our favorite late summer salads is the panzanella. A Tuscan chopped salad of bread and salad ingredients.  Our version includes, you got it, bacon!  Toss your bread cubes (crusty sourdough works best) with a little olive oil and spread a single layer on a cookie sheet.  Toast in a 400 oven until golden brown, about 10 minutes, and let them cool.  Now cook up your Artful Swine bacon in a large skillet, crisp it up, let it drain, and break into bite-size pieces.  Whisk together some vinegar, your favorite mustard, honey & pepper in a large bowl, and then drizzle in some olive oil (while whisking) until smooth.  Add the bread cubes, bacon, and your favorite salad ingredients (like fresh crispy romaine lettuce, baby arugula, cherry tomatoes, freshly chopped basil leaves, a few ripe avocados (diced), and some capers.  Toss it all together and let sit 5-10 minutes before eating.