Bacon Vinaigrette
Served warm or cool, this bacon vinaigrette livens up green salads. Try it on roasted Brussel sprouts, boiled potatoes, or grilled zucchini as well.
Bacon Vinaigrette
Equipment
- cast iron skillet
Ingredients
- 3 strips bacon
- 2 tbsp olive oil, extra virgin, to cook bacon
- 1/2 cup olive oil extra virgin, reserve for dressing
- 1/2 yellow onion
- 1/2 tsp ground black pepper
- 2 tbsp honey
- 1/4 cup apple cider vinegar
- 1/2 tsp thyme, dried
- 1/2 tsp mustard seed
- 1/4 tsp ground mustard
- 3 tbsp water
- 1 1/2 tbsp lemon juice
- 1/4 tsp salt
Instructions
Preparation
- Dice the onion.
- Slice the bacon into 1/4-inch pieces.
Fry the bacon
- Heat the skillet over medium-high heat setting.
- Cook the bacon in 2 tablespoons of olive oil until it starts to brown, about 3 minutes.
- Add the onion and cook until the onion turns translucent, about 1 minute.
- Remove from heat and add herbs and spices. Stir the mixture until it is fragrant.
Combine the dressing
- Transfer the bacon mixture to a small bowl or salad dressing bottle.
- Add water, lemon juice, and remaining olive oil. Mix well.