Summer fruit salad


2 cups watercress, cleaned and trimmed
2 peaches, pitted, cut in 6 pieces each
¼ cup pickled onions
3 ounces white cheddar for grating

4 strips of bacon, small and diced
1 teaspoon Dijon mustard
1 tablespoon cider vinegar
1 teaspoon honey
1 tablespoon olive oil

Cook the bacon in a small pan over medium heat until rendered and crispy; reserve both the bacon and keep the rendered fat in the pan. Add the Dijon mustard, cider vinegar, honey and olive oil into the rendered fat, whisking. Season with kosher salt and black pepper.