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Bacon-Mustard Vinaigrette

Bacon-Mustard Vinaigrette

During our recent travels, my husband and I had the most delicious salad tossed with a bacon-mustard vinaigrette. We both really loved the tangy-sweet vinaigrette so I decided to re-create it today for a salad I was making for dinner. I used bacon grease, stone ground mustard, apple cider vinegar, lots of garlic, a bit of honey and simply seasoned it with sea salt and freshly cracked pepper. The flavor was tangy, sweet, salty, and delicious and tasted wonderful on our salad.

Bacon-Mustard Vinaigrette

How to Make a Bacon-Mustard Vinaigrette

Cook the diced bacon in a skillet over medium heat until cooked through and crisp; remove from the pan with a slotted spoon and place on a paper towel to drain the grease. Set aside and use for a salad topping, if desired.

Add the garlic to three tablespoons of reserved warm bacon grease and cook, stirring constantly, for 30 seconds. Remove from the heat. Add the apple cider vinegar, stone ground mustard, honey then season with sea salt and freshly cracked pepper, to taste. Whisk until well combined. Set aside to allow flavors to mingle. Best when served warm or at room temperature.

Drizzle to taste over your salad; toss to coat evenly. Store in an airtight container in the refrigerator.

Bacon-Mustard Vinaigrette

Bacon-Mustard Vinaigrette

Bacon-Mustard Vinaigrette

Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Course: Condiment
Servings: 3 /4 cup
Author: Pam - For the Love of Cooking

Ingredients

  • 4 slices of thick bacon diced
  • 3 tbsp bacon grease reserved from cooking
  • 2-3 small cloves of garlic to taste, minced
  • 1/4 cup apple cider vinegar
  • 2 ½ tbsp stone-ground mustard
  • 1 tbsp honey to taste (more if desired)
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Cook the diced bacon in a skillet over medium heat until cooked through and crisp; remove from the pan with a slotted spoon and place on a paper towel to drain the grease.
  • Set aside and use for a salad topping, if desired.
  • Add the garlic to three tablespoons of reserved warm bacon grease and cook, stirring constantly, for 30 seconds.
  • Remove from the heat. Add the apple cider vinegar, stone ground mustard, honey then season with sea salt and freshly cracked pepper, to taste.
  • Whisk until well combined. Set aside to allow flavors to mingle.
  • Best when served warm or at room temperature.
  • Drizzle to taste over your salad; toss to coat evenly.
  • Store in an airtight container in the refrigerator.
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5 Comments

  1. That is my kind of salad dressing and I think I have everything on hand

  2. Hi Pam, I have just happened upon your blog and love that I see you using bacon grease for this salad dressing…that has got to be one tasty salad dressing!

  3. Mmm, bacon! Who can resist? I make a warm version of this, but have never made a cold one. Gotta try it! It’s looks terrific — thanks.

  4. Sounds delicious. I never thought to add bacon fat directly to the dressing.