Prep the Vegetables: Start by chopping the broccoli into small pieces, chopping the cucumber, and finely mincing the red onion.

Cook the Bacon: In a pan over medium heat, cook 4-6 slices of bacon until crispy. Set the bacon aside and remove the pan from heat.

Make the Vinaigrette: Add 1 tbsp of the minced red onion to the bacon fat in the pan, stirring to soften. Then, add the apple cider vinegar, whole grain mustard, and maple syrup. Transfer the mixture to a jar, add olive oil, and season with salt and pepper to taste.

Assemble the Salad: Combine the chopped broccoli, cucumber, red onion, crumbled bacon, and shaved Parmesan in a large bowl. Pour the warm bacon vinaigrette over the salad and toss to coat. Top with toasted sesame seeds or chopped almonds.