Hot Bacon Vinaigrette Dressing
This hot bacon vinaigrette dressing gives your salad greens a lovely warmth and zest.
Equipment
- 1 Skillet for cooking bacon
Ingredients
Main ingredients
- 4 strips thick cut bacon diced into ⅛-inch cubes
- 3 cloves garlic peeled and minced
- 3 tablespoons maple syrup or honey
- 3 tablespoons Dijon mustard smooth or grainy
- ¼ cup apple cider vinegar
- 1 teaspoon coarse ground black pepper
- 1 teaspoon kosher salt
Instructions
Instructions
- Heat your skillet over medium and toss in the diced bacon. Let it cook till it’s crispy, about 8-10 minutes. Don’t rush — that crispy crunch is key.
- Scoop out the bacon carefully, and keep the yummy rendered fat in the pan for the next steps. It’s what gives flavor the depth you want.
- Add that minced garlic to the skillet and sauté it till it’s fragrant but not brown, about a minute. That aroma sneaks into your whole kitchen.
- Lower the heat down to low. Now whisk in the maple syrup or honey, Dijon mustard, and apple cider vinegar. Stir in the black pepper and kosher salt until everything blends smooth.
- Toss the crispy bacon back in and mix it all up. Let the dressing heat through so those flavors get cozy and warm.
- Pour it warm right over your favorite salad greens. The gentle pressure cooker steam cues and slow natural release give your dressing that tender pull on every leaf.
Notes
Use thick cut bacon for a perfect crispy, fatty bite. This dressing can be stored in the fridge for up to a week in an airtight container.