Bacon-Balsamic Vinaigrette

Serves: 2

Mckayla Luettgen

1 January 1970

Based on User reviews:

48

Spice

51

Sweetness

50

Sourness

39

mins

Prep time (avg)

5.5

Difficulty

Ingredients:

5

Thick Bacons (slices, cut crosswise into 1/2-inch pieces)

5 tbsps

Olive Oil

1 cup

Balsamic Vinegar

3 tbsps

Shallot (minced)

1 tbsp

Garlic (minced)

1 tbsp

Brown Sugar

Directions:

1

Reserve 3 tablespoons drippings in skillet; mix in oil

2

Cook bacon in heavy large skillet over medium heat until crisp

3

Using slotted spoon, transfer to paper towels (reserve as garnish for Spinach Salad with Shrimp and Fennel)

4

Remove skillet from heat

5

Reserve 3 tablespoons drippings in skillet; mix in oil

6

Whisk vinegar, shallots, garlic and brown sugar in small bowl

7

Add to drippings in skillet

8

Stir over medium-low heat just until warm

9

Season with salt and pepper

10

Use warm

11

Cook bacon in heavy large skillet over medium heat until crisp

12

Using slotted spoon, transfer to paper towels (reserve as garnish for Spinach Salad with Shrimp and Fennel)

13

Remove skillet from heat

14

Whisk vinegar, shallots, garlic and brown sugar in small bowl

15

Add to drippings in skillet

16

Stir over medium-low heat just until warm

17

Season with salt and pepper

18

Use warm