This warm bacon dressing is great on so many salads. Try it with my Cheddar Cheese Pancakes with Tomatoes and Avocado
- 4 tablespoon extra-virgin olive oil
- 3 tablespoon red wine vinegar
- salt and pepper
- 6 thick-cut bacon slices, cut crosswise into ½ ‑inch strips
- 1 small shallot, minced
In a bowl, whisk together the oil, vinegar and a pinch each of salt and pepper.
In a large skillet, cook the bacon over moderately high heat until browned and crisp, about 5 minutes. Add the shallot and cook, stirring, until softened, 1 to 2 minutes. Pour off all but 1 tablespoon of the fat from the skillet and stir in the vinaigrette, scraping up any browned bits from the bottom of the pan.
Use immediately, or set aside to be reheated.