Warm Bacon Vinaigrette

By Heritage330

Vanessa Pruett, Cooking Light

APRIL 2012

Ingredients

• 4 slices center-cut bacon
• 2 tablespoons chopped shallots
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon sugar
• 3 tablespoons olive oil

Preparation

Step 1

1. Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon, reserving 1 1/2 tablespoons drippings in pan. Crumble bacon. Add crumbled bacon and shallots to pan; cook for 1 minute, stirring frequently. Remove from heat, and stir in vinegar and next 3 ingredients (through sugar). Gradually add olive oil to the vinegar mixture, stirring constantly with a whisk.