Bacon Vinaigrette
Makes: 2 cups
Prep: 30 min
Cook: 15 min
T = Tablespoon
t = teaspoon
1/4 lb BRD Thick Cut Bacon
1 T dijon mustard
1/2 cup olive oil
2 T rendered bacon fat
2 T sherry vinegar
2 T apple cider vinegar
2 T lemon juice
2 T parsley, minced
Pinch Salt
Chef’s Knife
Cutting Board
1 med bowl
Whisk
Air-tight storage container
Render Bacon
- Cut bacon into 1/4” pieces and render with a splash of water on med-low heat until crispy.
- Strain and reserve the 2 T bacon fat.
- Set bacon pieces aside.
Make Dressing
- Whisk the olive oil slowly into the mustard until smooth.
- Add the rest of the ingredients and whisk well to combine.
- Reincorporate bacon pieces and taste fro salt, adding if needed.