Hot Bacon Vinaigrette
I’ve had a huge craving for a spinach salad with hot bacon vinaigrette for months now and I finally caved to the temptation. I found a tasty recipe for a hot bacon vinaigrette on Foodie with Family that sounded perfect. The key to this recipe is to render the bacon down slowly so you get really crisp bacon bits and plenty of bacon fat for the vinaigrette. I adapted the recipe a bit to work with what I had on hand and it turned out tangy, sweet, and full of crispy flavorful bacon bits. I drizzled this hot bacon vinaigrette over a salad of baby spinach, sliced mushrooms, bacon bits, and chopped hard-boiled egg. The hot vinaigrette slightly wilts the spinach and pairs so nicely with the other ingredients and made a terrific lunch. Guess who had the leftovers for lunch the following day? Me!
How to Make Hot Bacon Vinaigrette
Place the bacon bits in a skillet over low heat and cook, stirring occasionally, until the fat has rendered out and the bits are nice and crispy, about 10-15 minutes. Remove the bacon bits with a slotted spoon and place them on a paper towel to drain the grease.
Remove all but 3 tablespoons of bacon grease from the pan. Add the minced garlic and cook, stirring constantly, for 30 seconds. Remove from the heat and add the cider vinegar, Dijon mustard, and maple syrup. Add most of the bacon bits, reserving some for your salad, if desired. Whisk until well combined then taste and add more vinegar, syrup, or mustard, if needed, to taste. Season with sea salt and freshly cracked pepper, to taste.
Serve immediately or transfer to a jar with a tight-fitting lid and store in the refrigerator until needed. Reheat gently and whisk well before serving. Enjoy.
Ingredients
- 4 strips of bacon, diced finely *Side Note: You should end up with about 3 tablespoons of bacon grease
- 2 small cloves of garlic, minced
- 3 tbsp apple cider vinegar *Side Note: We like a tangy vinaigrette, use less if you don't.
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- Sea salt and freshly cracked pepper, to taste
Instructions
- Place the bacon bits in a skillet over low heat and cook, stirring occasionally, until the fat has rendered out and the bits are nice and crispy, about 10-15 minutes. Remove the bacon bits with a slotted spoon and place them on a paper towel to drain the grease.
- Remove all but 3 tablespoons of bacon grease from the pan.
- Add the minced garlic and cook, stirring constantly, for 30 seconds.
- Remove from the heat and add the cider vinegar, Dijon mustard, and maple syrup. Add most of the bacon bits, reserving some for your salad, if desired. Whisk until well combined then taste and add more vinegar, syrup, or mustard, if needed, to taste. Season with sea salt and freshly cracked pepper, to taste.
- Serve immediately or transfer to a jar with a tight-fitting lid and store in the refrigerator until needed. Reheat gently and whisk well before serving. Enjoy.
Doesn’t bacon make everything taste amazing :-))
Looks like the perfect dressing for the salad you described. Yum