Sunday, October 3, 2010

Bacon-Apple Vinaigrette

Makes 1/2 Cup

1/4 cup Bacon Fat (rendered from 12 slices of bacon
1T. Tangerine Fig Balsamic Vinegar* (you can also use regular balsamic or this one, I've used before)
Sea Salt, to taste
Black Pepper, to taste

This made enough dressing to dress a large (Costco-sized) tub of lettuce. You can make a big batch like this and use it as needed; the fat will solidify (like butter) when refrigerated, but can be brought back to room temperature and is good to go!

*This vinegar contains sugar, but for the tablespoon used in 1/2 cup of dressing, I decided the addition is worth it. I like to add a little balsamic vinegar to this dressing, so it's not so acidic. 

This is what I add to this salad:
Raw Walnuts, Apple (thinly sliced), Bacon, Dried Figs (halved)

If you're eating cheese, a Raw (unpasturized) Blue would be really good with this salad!

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