Kitchen Goddess
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Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 4/11/10 to Kitchen Goddess

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.

fuzzles fuzzles 6 years 4 weeks
Yum, Awesome! It's such a wonderful cookbook. Great recipes and beautiful photography. I LOVE that the recipes are divided by season. It makes me anticipate the farmers markets that will be opening soon! :feedme:
Food Food 6 years 5 weeks
Fun fuzzles! Our friend Amy Sherman actually wrote that book!
leabythesea leabythesea 6 years 6 weeks
MMM my favorite salad dressing ever. :drool:
fuzzles fuzzles 6 years 6 weeks
For dinner this evening, I drizzled a bit of the re-warmed dressing over a toasted bacon, baby spinach and tomato sandwich with a touch of Hellmann's mayo and a generous amount freshly ground pepper. Oh. My. God.
Iveenia Iveenia 6 years 6 weeks
that must be delicious :) thank you for sharing :DROOL:
lauren lauren 6 years 6 weeks
Yum! My husband just made a warm spinach salad last night. The dressing was a little different with balsamic vinegar but I will have to try this one! Thanks!