4 slices duck bacon, cut into thin lardons (you could use regular bacon instead if you can't find duck bacon)
2 tbsp red wine vinegar
1 tsp Dijon mustard
1/2 tsp Worchestershire sauce
1/2 tbsp packed brown sugar
1 honeycrisp apple, cored and cut into thin slices
4 cups mesclun greens (ours had a mix of baby mustard, tatsoi, sunflower greens)
Heat an 8-inch saute pan over moderately low heat. Add bacon and cook until crispy and fat is rendered. Remove bacon from the pan with a slotted spoon and set aside on a paper towel-lined plate. If there is more than 2 tbsp of rendered fat remaining in the pan, pour off the excess duck fat.
Add vinegar, mustard, Worchestershire and brown sugar to the pan. Cook over low heat until the brown sugar is melted and ingredients are combined. Remove from heat. Toss apple slices in the warm dressing. Top salad greens with apples, bacon pieces and dressing.