Cook bacon in a large skillet over medium/high heat. Set aside
Drain the bacon grease into a glass container, leaving the pan slightly coated with grease and any leftover bacon bits
Turn heat back to medium/high and add 1 tablespoon of honey. Once honey starts to simmer slightly, add the cantaloupe, making sure the pieces are not too small in order to avoid them getting soggy
Sauté the cantaloupe for 1-2 minutes, then flip to sauté another 1-2 minutes. Remove from pan
As bacon and cantaloupe are cooking, toast the pine nuts (optional) by placing them on a baking sheet an placing into the oven to broil on high for a few minutes (watch closely so the nuts don’t burn)
Combine the cooked elements to the arugula
To make the dressing, combine 1 tablespoon bacon grease (and any small bits of bacon ), 1 teaspoon olive oil, and 1 teaspoon honey. Mix well and drizzle over the salad just before serving