Sauce: Warm Bacon-Mushroom Vinaigrette

By á-3151

Toss with spinach, escarole, kale, or spoon over pork chops.

Ingredients

• 4 ounces bacon (about 4 slices)
• 2 cups sliced mushrooms
• 3 tablespoons Sherry vinegar
• 2 tablespoons vegetable oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped flat-leaf parsley

Details

Servings 1
Adapted from bonappetit.com

Preparation

Step 1

Cut bacon into 1/2”-wide strips. Cook bacon with 3 Tbsp. water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add mushrooms; cook, tossing occasionally, until tender, 5–6 minutes. Add vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in oil. Season with kosher salt and freshly ground black pepper. Stir in parsley. DO AHEAD: Can be made 1 day ahead. Rewarm before using.