Bacon Vinaigrette

Add an extra depth of flavor to your favorite green salads with this simple Bacon Vinaigrette recipe. I render the bacon fat, then combine it with apple cider vinegar, maple syrup and Dijon mustard, for a salad dressing that is out of this world!

Course Condiment, Sauce, Seasoning

Cuisine American, French

Keyword easy bacon vinaigrette, simple bacon vinaigrette dressing

Prep Time 5

Cook Time 12

Total Time 17

Servings (yields 1/2 cup dressing)

Calories 117kcal

Author Tanya

Ingredients

4 slices thick-cut bacon chopped into 1-inch pieces
1 small shallot finely chopped (about 1/4 cup)
2 cloves garlic finely chopped
1/4 cup apple cider vinegar
1 tbsp Dijon mustard
1 tbsp maple syrup
salt and black pepper to taste

Instructions

Cook the bacon slices in a large skillet over medium heat until crispy, about 8 to 10 minutes.
Remove the bacon with a slotted spoon and drain on a paper towel. Set aside.
Add the chopped shallot and garlic to the pan with the bacon fat. Sauté over medium heat until the shallot and garlic are softened and aromatic but not browned, about 1 minute.
Add the apple cider vinegar to the pan to deglaze it. Use a wooden spoon to scrape any brown bits off the bottom of the pan.
Remove the pan from heat, stir in the Dijon mustard, maple syrup, and season with salt and pepper.
Chop the cooled bacon into small bits. Stir the bacon bits into the vinaigrette.

Notes

This bacon vinaigrette can be stored in the fridge. Please note that it will solidify in the fridge, but you can return it to liquid consistency by warming it slightly.

Remember, bacon vinaigrette is a warm dressing. Use it in salads with heartier greens, like spinach, kale, or collard green salads.

Nutrition