Measure out and prepare all ingredients.

Wash and dry the spring mix and plate.

In a frying pan on medium heat, cook the bacon until crispy. Once crisp, remove from pan and lay on paper towels. Reserve the bacon fat.

Top the plated spring mix with chopped hard-boiled eggs and bacon pieces.

Rinse the shrimp and peel. Dry with a paper towel. Melt the butter over high heat and add the shrimp. Fry for 3-5 minutes until the shrimp are bright pink and just cooked through.

Top the spring mix with the shrimp and grated parmesan cheese.

Now, make the dressing. In a saucepan on low to medium heat, heat up the bacon fat and whisk in the apple cider vinegar and dijon mustard. If you don't have enough reserved bacon fat, you can use olive oil instead.

Top the salad with the salt and pepper to taste and the bacon fat dressing. Serve warm and enjoy!