Give your rabbit food some extra punch!

In medium size mixing bowl add shallots, cover with red wine vinegar.  Let stand for 15 minutes. Add Dijon mustard.  Whisk in extra virgin oil in a slow steady stream. Add salt and pepper to taste.

Juice fruits and push through strainer to remove pulp. In a heavy bottom saucepan, add juice and sprig of rosemary. Reduce on low heat to yield a ¼ cup of concentrated citrus juice. Pour reduced juice into a mixing bowl, and let cool. Whisk in extra virgin olive oil in a slow steady stream. Add salt and pepper to taste.

Cook bacon in a sauté pan until brown and crispy.  In a large mixing bowl, spread cheese along one side of the bowl. Place salad greens in center of bowl.  Tip mixing bowl on side and pour hot bacon and its fat over cheese. Let hot bacon sit on cheese for 1 minute.
Add vinegar and toss salad so that all the cheese is incorporated.  Season to taste with salt and pepper.

In a mixing bowl add egg yolks, garlic, anchovies and Dijon mustard. Slowly whisk in a ¼ cup of oil to create an emulsion. Add juice of lemons. Continue to whisk in remaining olive oil. Salt and pepper to taste. Dress salad with vinaigrette and sprinkle with parmesan cheese.