Bacon vinaigrette

I used this dressing for a super simple mushroom and spinach salad, but you could use it for so many things…a riff off a BLT, on pizza, in pasta…..hmm, so many options – this dressing is the shit!

Seriously, I can’t believe I haven’t given this a try previously – what was I thinking?!? I will now have a jar of this in my fridge all the time.

YIELD – about 3/4 cup 

INGREDIENTS

• 6 pieces of bacon (and drippings)
• 2 cloves of minced garlic
• 1 tbsp. Dijon mustard
• 1 tbsp. maple syrup
• 1/4 cup olive oil
• 3 tbsp. red wine vinegar
• 1/8 tsp. pepper
• salt to taste

DIRECTIONS

1. dice bacon and add to medium-sized sauce pan over medium heat, and cook until crisp.  Turn heat off and remove bacon from pan with a slotted spoon and set aside
2. add garlic, maple syrup and Dijon mustard and pepper to bacon drippings and whisk to combine. Then add red wine vinegar and continue to stir until ingredients are well mixed
3. let dressing cool then process with the bacon that is set aside in a food processor and  add salt to taste
4. store in airtight container for up to a week

SPECIAL NOTES

Mustard may separate and break up a bit when added to pan if not whisked quickly right away.  Don’t stress about it, when you blend it with the bacon – it will pull back together.

The dressing is best served warm, so pull it out 10 min before using and warm it up by adding setting container in a sink full of hot water.

Till the next recipe,

Kristen xo