You’re going to want to dress up every salad with this Hot Bacon Vinaigrette! Made with bacon fat, honey, mustard and spices, this delightfully tangy salad dressing is wonderful on everything, from veggies to your favorite salads.
1 Cook the bacon until the fat has rendered and the meat is browned and crisp in a nonstick or cast iron skillet
2 Remove the bacon from the pan, and set aside. Leave [wprm-ingredient text="5 tablespoons warm bacon fat" uid="0"] in the skillet.
3 Add the minced [wprm-ingredient text="1 large garlic clove" uid="1"] to the skillet, and cook until fragrant, about 1-2 minutes.
4 Remove the fat and the garlic from the skillet, and transfer to a mason jar (or another container that can withstand heat.) Be careful... this is hot!
5 Add [wprm-ingredient text="3 tablespoons apple cider vinegar" uid="2"] to the jar, as well as [wprm-ingredient text="1 ½ tablespoons grainy Dijon mustard" uid="3"], [wprm-ingredient text="1 ½ teaspoons honey" uid="4"] and a few shakes or grinds of [wprm-ingredient text="Black pepper" uid="5"].
6 Place the cap on the jar, and shake until combined.
7 Set aside until time to serve the salad. (If this is made in advance and the vinaigrette cools, reheat in 5-10 second intervals in the microwave until the desired temperature.)
