Cooking bacon slowly over medium heat helps ensure that the fat renders thoroughly and that drippings form in the skillet—and both are key to the flavor of this vinaigrette. We use only the bacon fat in the dressing, so you’re left with bacon bits to sprinkle on the salad—or to gobble down when no one is looking. This vinaigrette is best when slightly warm; all the salad ingredients it dresses should be at room temperature.
MAKES ABOUT 1/2 CUP [120 ML]
4 slices bacon, chopped
2 Tbsp minced shallot
2 Tbsp apple cider vinegar, preferably raw unfiltered
1 Tbsp packed brown sugar
1 tsp Dijon mustard
1/2 tsp freshly ground black pepper
Kosher salt
21/2 Tbsp mild-flavored extra-virgin olive oil
Set a fine-mesh strainer over a small heatproof bowl. Line a small plate with a double layer of paper towels.
In a medium skillet over medium heat, fry the bacon, stirring occasionally, until crisp, the fat is rendered, and drippings have formed in the pan, about 12 minutes. Pour the contents of the skillet into the prepared strainer, and shake the strainer to encourage as much fat as possible to drain into the bowl. Set aside the bacon fat. Pour the bacon bits onto the prepared plate and set aside.
Add the shallots to the skillet, turn the heat to medium-low, and cook, stirring constantly, until softened and fragrant, 1 to 2 minutes. Turn off the heat, add the vinegar, and, using a wooden spoon, scrape up the browned bits from the bottom of the pan. Pour the vinegar mixture into a heatproof jar or bowl, add the brown sugar, mustard, pepper, and 1/2 tsp salt, and swirl to dissolve the sugar and salt.
Add 2 Tbsp of the reserved bacon fat and the olive oil to the warm mixture in the jar, screw on the lid tightly, and shake until the ingredients are well combined. Taste and adjust the seasoning with additional salt, if necessary. Shake and use immediately.
