This weekend I made the most fabulous dressing to accompany a warm salmon salad. It was so good I decided to use it again today for lunch with my warm spinach and sausage salad. Are you seeing a trend here?
I didn’t intend to but I kept cooking the dressing down, adding more balsamic, and cooking it down some more as I waited for some vegetables to roast. The recipe I was trying to mimic doesn’t call for you to do that, but I have to believe that all of the flavors melded that much better by continuing to cook the dressing on low heat for an hour or two.
I used Fletcher’s Sweet Heat bacon, which gives the dressing a tiny punch. I would highly recommend this bacon for any lover of spice. Use this dressing on any “warm” or “wilted lettuce” salad.
- 1 shallot, finely minced
- 6 strips thick sliced bacon
- 4 T. white balsamic vinegar
- 4 T. cooking sherry
- kosher salt & cracked black pepper
- 2 T. extra virgin olive oil
- Brown the bacon over medium-low heat until crispy. Remove the bacon from the pan and finely chop. Pour the bacon grease into a small pot. Add the shallot to the bacon grease and cook over low heat until the shallots start to brown.
- Add the vinegars, olive oil and bacon then continue to cook over low heat for about an hour adding the more balsamic vinegar when necessary. Taste and season with salt and pepper if necessary.