For the vinaigrette

• 3 ounces Black Star Farms verjus
• 1 ounce sherry vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced shallot
• 4 ounces olive oil
• 4 ounces canola or grapeseed oil
• Pinch salt and fresh ground black pepper

In a medium mixing bowl whisk verjus, vinegar, shallot, mustard, salt and pepper together. Continue whisking and slowly add oils until emulsified.

For the salad

• 1 tablespoon rendered bacon fat
• 8 ounces smoked rabbit (substitute smoked chicken if unavailable)
• 12 ounces arugula, washed and spun dry
• 10 radishes, sliced thin
• 6 ounces Leelanau Cheese raclette, shaved
• ½ red onion, sliced thin
• 1 ½ cups Sun Gold tomatoes, cut in half
• 1 tablespoon Italian parsley, chopped
• 3–4 ounces verjus vinaigrette
• Sea salt and fresh ground black pepper

Add bacon fat to a medium sauté pan over medium heat, add smoked rabbit and cook until heated through. Set aside. In a large salad bowl add remaining ingredients and vinaigrette, season with salt and pepper and toss to combine. Garnish with smoked rabbit and serve.