Cook the bacon in a skillet until crisp then remove to paper
Reserve ¼ cup of bacon fat in the skillet, discarding the rest, then chop the bacon.
Whisk the red wine vinegar and mustard into the bacon fat in the
Season with salt and pepper, then sweeten with stevia to taste and let cool slightly.
Combine the spring greens, red onion, pine nuts, and parmesan in a salad bowl.
Toss with the dressing, then top with chopped bacon to serve.