Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange bacon slices in a single layer on the rack or directly on the foil.

If glazing, brush each bacon slice lightly with maple syrup. Bake for 12–18 minutes, depending on thickness, until crisp and golden. For extra-even cooking check at 10 minutes. Remove from oven and transfer to a paper towel–lined plate to drain and cool. Once cooled, chop or crumble into bite-sized bacon bits (about 3/4 to 1 cup).

Dressing

Make the dressing

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey, minced garlic, salt and pepper. Whisk or shake to combine. Slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning.

Salad assembly

Place torn bib lettuce and mixed greens in a large salad bowl. Add halved grape tomatoes and thinly sliced red onion.

Pour about two-thirds of the dressing over the greens and gently toss to coat. Add additional dressing to taste (reserve leftover dressing for another use).

Scatter the freshly chopped bacon bits over the tossed salad. Garnish with chopped parsley if using. Serve immediately so bacon remains crisp.