Warm Bacon Vinaigrette

Warm Bacon Vinaigrette

Rendered bacon fat and tangy vinegar combine into a smoky dressing that wilts tender greens.

Total 15 min Makes 16 oz Calories 120/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

This classic warm dressing turns crisp bacon drippings into a tangy, savory vinaigrette that softens spinach or other sturdy greens on contact. A touch of sugar balances the vinegar's bite, while shallots add a mellow sharpness. Serve it over wilted salads as a side for roasted meats or alongside a simple weeknight dinner.

Ingredients

  • 8 slices bacon, chopped
  • 1/4 cup shallot, minced
  • 1/3 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons granulated sugar
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a 9-inch skillet, cook the chopped bacon over medium heat, stirring occasionally, until crisp and the fat has rendered, about 8 minutes.

  2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.

  3. Add the minced shallot to the hot bacon fat and cook, stirring, until softened and fragrant, about 1 minute.

  4. Remove the skillet from the heat and whisk in the apple cider vinegar, Dijon mustard, and sugar until the sugar dissolves and the mixture is smooth.

  5. Slowly whisk in the olive oil until the dressing is emulsified and glossy.

  6. Stir in the salt, pepper, and reserved crisp bacon.

  7. Serve warm, drizzled immediately over greens or vegetables.

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    Warm Bacon Vinaigrette

    This classic warm dressing turns crisp bacon drippings into a tangy, savory vinaigrette that softens spinach or other sturdy greens on contact. A touch of sugar balances the vinegar's bite, while shallots add a mellow sharpness. Serve it over wilted salads as a side for roasted meats or alongside a simple weeknight dinner.

    15 min 16 oz 120 cal

    Ingredients

    • 8 slices bacon, chopped
    • 1/4 cup shallot, minced
    • 1/3 cup apple cider vinegar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons granulated sugar
    • 1/4 cup olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      In a 9-inch skillet, cook the chopped bacon over medium heat, stirring occasionally, until crisp and the fat has rendered, about 8 minutes.

    2. 2

      Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.

    3. 3

      Add the minced shallot to the hot bacon fat and cook, stirring, until softened and fragrant, about 1 minute.

    4. 4

      Remove the skillet from the heat and whisk in the apple cider vinegar, Dijon mustard, and sugar until the sugar dissolves and the mixture is smooth.

    5. 5

      Slowly whisk in the olive oil until the dressing is emulsified and glossy.

    6. 6

      Stir in the salt, pepper, and reserved crisp bacon.

    7. 7

      Serve warm, drizzled immediately over greens or vegetables.