Bacon Vinaigrette

5 slices Sugar Cured Hickory Smoked Bacon, cut into ½ inch pieces

5 tbsp. Olive Oil

¼ cup Balsamic Vinegar

3 tbsp. Shallots, minced

1 tbsp. Garlic, minced

1 tbsp. Brown Sugar

Salt and Pepper to taste

Cook bacon in large skillet over medium heat until crisp. Transfer bacon to paper towel. Reserve 3 tbsp drippings in skillet and add the olive oil. Whisk balsamic vinegar, shallots, garlic and brown sugar together in bowl. Add to bacon drippins in skillet. Stir over medium low heat just until warm. Season with salt and pepper to taste. Use dressing while warm and refrigerate any remaining portions. 

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