Warm Bacon Vinaigrette

  • 1 Pound of Apple wood bacon
  • 3 tbl Dijon mustard
  • 1.5 cups of olive oil
  • tbls. Local honey
  • 4 tbl. Shallots
  • salt and pepper to taste
  • 3/4 cup of apple cider vinegar


Cut bacon into small strips put in sauté pan on low heat until bacon is crispy and all oil is rendered off, pull crispy bacon goodness out of pan and reserve on paper towel. Add the shallots and toss in bacon love until translucent. Add the vinegar, Dijon and honey. Reduce shortly to incorporate the honey then turn pan off and whisk continually while adding the olive oil. The dressing should slightly thicken. At this point put in blender if possible to help emulsify the dressing. Reserve and cool but leave at room temperature or else the bacon fat will solidify. Reheat in microwave if necessary. Season dressing with salt and pepper, and toss greens in dressing then top with crispy bacon pieces.