One thing you won't find in my refrigerator is bottled salad dressing. I prefer to make my own vinaigrettes with garlic, mustard, and whatever vinegar I have on hand. If you know the simple proportions of oil to acid, then you can experiment with all sorts of ingredients, as is the case with this recipe that incorporates bacon. It's a technique that's worth adding to your collection of basics. The method is easy: sauté shallots in bacon fat, whisk in oil and vinegar, and then use however you want. Toss the warm bacon vinaigrette with mixed greens for a decadent salad or boiled potatoes for a rich side. Get the complete instructions after the break.
3 slices of bacon Makes about 1/3 cup.
1 medium shallot, minced
2 tablespoons olive oil
1 1/2 tablespoons cider vinegar
Salt and freshly ground pepper
3 slices of bacon
Makes about 1/3 cup.