Warm Dijon Bacon Vinaigrette

Warm dijon mustard and crispy bacon dressing with red wine vinegar.

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A warm bacon dressing in the winter with hearty lettuce and grilled vegetables can be just what you need. Bacon adds so much flavor and goes with just about anything. Because this dressing is warm, you need to pair it with something that will not get overwhelmed and get soggy. The classic French salad of Frissee and warm bacon dressing with a poached egg is also one of my favorites.

“I like to play around and use different mustards and vinegars in my pantry. If you grew up in the south or have lived there you might be like me or your grandmother and keep a jar next to the stove where you save all the bacon grease left over from breakfast. This way you are always ready to make this wonderful dressing.” - Tara

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What ingredients do you need for a warm dijon bacon vinaigrette?

• Bacon
• Red Wine Vinegar
• Shallot
• Fresh Thyme
• Dijon Mustard
• Roasted Garlic Cloves
• Olive Oil
• Maldon Sea Salt
• Black Pepper

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The Recipe…

Cut the bacon into 1 inch pieces and cook in a sauté pan on medium heat until crispy. When ready, remove from the pan with a slotted spoon and save for later. Leave bacon fat in the pan.

Add chopped shallots to the bacon fat and sauté for 1 minute. Then add dijon mustard, roasted garlic cloves and vinegar. Turn off the heat.

Taste to check the balance of acidity. If you feel that it is too acidic add a little olive oil. If you feel that it needs a little more acid add some more vinegar. Taste and season with salt and pepper.

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Recipe Tips

• This dressing is best served right away and tossed with a sturdy lettuce such as frisée or spinach.
• This recipe also works well with other vinegars such as sherry or balsamic.
• If you have fresh thyme or oregano, you could add a tablespoon to the pan at the very end.

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Make Ahead

• If you need to make the dressing ahead, reheat on medium and bring up to temperature before tossing with salad.

Storing Tips

• If you do have any leftover dressing, store it in the refrigerator for up to 5 days.

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