How to Make It
Cook bacon in a skillet over medium-high, stirring occasionally, until crisp, 8 to 10 minutes. Drain on a paper towel–lined plate; reserve 3 tablespoons drippings in a medium bowl. Whisk oil, Dijon, vinegar, molasses, and salt into drippings.
Toss together fennel, beets, apple, tarragon, chives, arugula, and vinaigrette in a large bowl. Transfer beet mixture to a platter. Sprinkle with cooked bacon; serve immediately.