Bacon Vinaigrette
Ingredients
- 4 strips thick cut bacon
- 3 cloves garlic
- 3 T maple syrup
- 3 T Dijon mustard
- ¼ cup apple cider vinegar
- 1 t coarse ground black pepper
- 1 t kosher salt
Instructions
- Mise en place - Dice the bacon into small cubes. Peel and mince the garlic.
- Crisp the bacon - Place the bacon in a medium saucepan over low heat and stir until some of the fat begins to render from the bacon. Raise the heat to medium and cook the bacon, stirring frequently, until it is crispy. Use a slotted spoon to transfer the crisp bacon to a paper towel lined plate, keeping all of the fat drippings in the pan.
- Make the vinaigrette - Return the pan to the stove. Add the garlic, swirl, and immediately add 3 T maple syrup, 3 T Dijon, ¼ cup apple cider vinegar, and 1 t each of salt and pepper. Bring the mixture to a boil and let it cook for 1 minute, or until the dressing coats the back of a spoon. Stir in the bacon (optional).
- Finish - Use immediately or transfer to a heat proof jar with a tight fitting lid and store in the refrigerator for up to 5 days, gently reheating and stirring before serving.