This is a warm vinaigrette that can be used on a fresh spinach salad, a warm potato salad or just a fresh garden tomato salad.
- 1 large Vidalia onion
- 6 slices Applewood Smoked Bacon
- 2 cloves garlic
- 1 Tbsp. dry mustard
- 1/4 cup olive oil
- 3 Tbsp. Red Wine vinegar
- 1 Tbsp. sugar
- Salt and pepper to taste
- 1 tsp. Poppyseeds (optional)
- Parsely for garnish
Add onions to food processor and chop until very fine. Set aside.
Dice bacon into 1-inch pieces and fry until crisp and brown. Reserve drippings. Drain on paper towel.
Into reserved bacon drippings, saute onions until just tender; add garlic and cook until fragrant. Add vinegar, dry mustard, sugar and salt and pepper to taste. Saute for 1 minute. Add olive oil and poppy seeds and combine well. Remove from heat and add bacon pieces. Sprinkle with fresh parsley.
Cook's Note: If you feel that you have too much bacon fat (really?) you can remove some and add additional oil.