- 5 slices bacon, roughly chopped
- 1/4 C white wine vinegar
- 1 tsp sugar or honey
- 1 tsp dijon mustard
- 1/4 tsp Kosher salt and black pepper
Cook the bacon until crisp. Drain on paper towels; reserve the drippings. Whisk the vinegar, sugar, mustard and S&P into drippings. Slowly whisk in the oil until emulsified. Add bacon. Serve warm on your salad.
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