A few months back we had a pot luck dinner party for my friend’s 50th birthday. My friend, Betsy was in charge of salad. She made a Warm Bacon Vinaigrette and served it over a spinach salad. It was amazing!
I have made it a few times since, and made it again this weekend for Father’s Day. When I asked my hubby what he wanted for breakfast Sunday morning (he typically makes Sunday Breakfast) all he said was “BACON!” So, I whipped up some Hash browns, basted some eggs, toasted some nice crusty french bread and made BACON!
I reserved the bacon drippings to make this dressing for dinner.
I know that sounds disgusting, right? Well, think about it. When you eat dressing it’s mostly oil, right? This takes oil’s place at the party. It’s the perfect bacon flavor, and it’s served warm.
We had cornbread and Apple Moonshine Pork Chops (coming soon to the blog) for dinner, and this was a great accompaniment.
Nothing makes a salad more “manly sounding” than BACON, does it?
- 5 Tablespoons Bacon Drippings
- 5 Tablespoons Red Wine Vinegar
- 2 teaspoons Dijon Mustard
- 1-2 Tablespoons Honey
- Salt & Pepper
- 1 bag of mixed baby greens lettuces (50/50 baby lettuce and baby spinach)
- 4 eggs, hard boiled and sliced
- 20 Grape Tomatoes, sliced in half
- Fresh Chives
- 3 pieces of bacon, cooked and crumbled
After cooking bacon, reserve drippings. Place 5 Tablespoons in a small sauce pan to warm.
Whisk in vinegar and mustard.
Whisk in Honey. (I used closer to 2 Tablespoons, to make it a little sweeter)
Sprinkle with salt and pepper.
Remove from heat,
Plate baby lettuces, top with tomatoes, sliced egg, fresh chives and bacon crumbles.
Drizzle with dressing while it is still warm.
Amount Per Serving: Calories: 179 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 142mg Sodium: 441mg Carbohydrates: 10g Fiber: 2g Sugar: 7g Protein: 12g
Dressing Adapted from Chef Alton Brown