A riff on the ubiquitous spinach salad with warm bacon dressing, a version of which is, of course, in our recipe blog. This vinaigrette can be used on any type of greens, as well as root vegetable salads, and even grain-based salads. I’ve even used it as a pasta sauce. Besides pork bacon, you could use turkey or vegetarian bacon, sausage or other meats, such as ham. In this recipe I use both vegetable oil and extra-virgin olive oil. I only use the latter raw, not for cooking. Instead, I use pure (not extra-virgin) olive oil, coconut oil, safflower oil or sunflower oil for cooking. If you prefer to use all extra-virgin olive oil, by all means, do.

5 – 6 slices bacon (about 1/4 lb)
2 T vegetable oil, or as needed
1/4 c chopped onion, shallot, or scallions
2 T sherry vinegar, or other vinegar
1/4 c broth or stock
2 T mustard–Dijon, whole grain, honey mustard–1 T of each or all of one
2 T extra-virgin olive oil
salt and pepper, to taste

1. Cook bacon in a skillet until browned and crisp. Remove bacon to paper towels to drain. Once cool, crumble or chop. Put into a bowl.

2. Pour off all but 2 T of the fat, and add the 2 T of vegetable oil to the skillet. If you are using an ingredient other than bacon, you may need to use more vegetable oil. Sauté the onion until softened. Add the vinegar and broth and bring to the simmer. Simmer for a couple of minutes. Remove from heat and whisk in the mustard and extra-virgin olive oil. Season with salt and pepper.

3. Scrape the vinaigrette into the bowl containing the bacon. Mix well, then pour over your salad of choice.