Warm BACON Vinaigrette
Also from the Williams-Sonoma appetizer cookbook. This is TERRIFIC on a spinach salad topped with your favorite veggies! The recipe makes a very small amount of dressing, so you may wish to multiply the ingredient amounts several times.
BACON, preferably apple-wood smoked or berkshire, 2 slices cut crosswise into 1/4 inch pieces
Shallot, one minced
Extra virgin olive oil, 2 tablespoons
Sherry vinegar, 2 tablespoons
Whole-grain mustard, 1 tablespoon
Sea salt and freshly ground pepper
In a large frying pan over medium-high heat, cook the bacon until browned and crisp, about 6 minutes. Remove from the heat and stir in the shallot, olive oil, vinegar, and mustard. Keep warm.