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1/4 cup Minced Shallots

2 1/4 tsp Dijon Mustard

1 cup Balsamic Vinegar

1/2 cup Apple Cider Vinegar

3 cup Pomace Olive Oil

2 1/4 tsp Dark Brown Sugar

3/4 tsp Kosher Salt

1 1/2 tsp Cracked Black Pepper

3/4 cup Clover Honey

10 oz Diced, cooked Bacon

In a bowl, add shallots, Dijon mustard, balsamic and cider vinegars and mix well. Slowly add the olive oil until mixed well. When oil has been emulsified, fold in dark brown sugar, kosher salt, cracked black pepper, honey and bacon and fold into mixture.

Store in proper container, label, date and refrigerate.

Makes: 7 cups

© 1989-2005 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden. This recipe has been reduced by a factor of 10 from our tested recipe. We do not test reduced recipes, so feel free to change the amount of spices for your taste. More recipes at