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Combine the Delallo private reserve extra virgin olive oil with the Delallo Dijon mustard, honey, apple cider vinegar and a pinch of kosher salt. Whisk until well combined. Set aside.
Boil the orzo pasta and cook it according to the package. Al dente is best. Drain the water and drizzle with extra virgin olive oil. Set aside.
Pan fry the bacon and chop it into small pieces. Set aside.
Toast the pecans and chop them into small pieces. Set aside.
Add the washed and dried baby arugula to the bottom of a serving dish. Top with the cooled orzo pasta, diced red onion, diced apple, crumbled bacon, toasted pecan pieces, and crumbled cheddar cheese.
Season with a pinch of kosher salt and cracked black pepper to taste. Toss with as much or little dressing as you desire. Serve immediately and enjoy.