AllenOK
Executive Chef
Bacon Vinaigrette
Yields: 1 ½ c
4 oz bacon, diced
2 oz onion, diced
½ c water
½ c cider vinegar
2 oz sugar
1 t salt
pepper to taste
To thicken:
½ oz cornstarch
¼ c water
In a heavy-bottomed saucepan, brown the bacon. When the bacon is done to your liking, add the onions. Sauté over medium-high heat until the onion turns translucent, and the pan has a brown coating. Add the water and cider vinegar. Bring to a boil, stirring constantly, scraping the pan bottom and sides to deglaze the pan. When the liquid begins to boil, add the sugar, salt, and pepper. Stir to dissolve. While the liquid returns to a boil, combine the cornstarch and the remaining water. Add to the pan to thicken the dressing. Serve warm over spinach greens or spring mix.
For a real treat, use pancetta instead of bacon, and use port instead of water.
I have another recipe that I can't post here because of copyright policy.
Yields: 1 ½ c
4 oz bacon, diced
2 oz onion, diced
½ c water
½ c cider vinegar
2 oz sugar
1 t salt
pepper to taste
To thicken:
½ oz cornstarch
¼ c water
In a heavy-bottomed saucepan, brown the bacon. When the bacon is done to your liking, add the onions. Sauté over medium-high heat until the onion turns translucent, and the pan has a brown coating. Add the water and cider vinegar. Bring to a boil, stirring constantly, scraping the pan bottom and sides to deglaze the pan. When the liquid begins to boil, add the sugar, salt, and pepper. Stir to dissolve. While the liquid returns to a boil, combine the cornstarch and the remaining water. Add to the pan to thicken the dressing. Serve warm over spinach greens or spring mix.
For a real treat, use pancetta instead of bacon, and use port instead of water.
I have another recipe that I can't post here because of copyright policy.