Bacon Vinaigrette

Check our Lucky 32 Southern Kitchen Blog Post – In Praise of the True Southern Watermelon

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

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.