Roasted Sweet Potato & Arugula Salad with Maple Bacon Vinaigrette

INGREDIENTS

5 oz

baby arugula

medium sweet potato (skin removed and chopped into ½-inch cubes)

2 tsp

avocado oil

1/4 tsp

salt

1/4 tsp

dried thyme

slices thick cut bacon (up to 8 slices if cut thin)

1/4 cup

pine nuts

1/2 cup

shredded Parmesan cheese (about 2 oz) (omit for Paleo version)

3 tbsp

bacon grease from cooking the bacon

1/4 cup

apple cider vinegar

3 tbsp

Dijon mustard

3 tbsp

maple syrup

1 clove

garlic

1/2 tsp

salt (up to 1 tsp depending on amount of salt in bacon)

1/4 tsp

pepper