Warm Bacon Vinaigrette

Taste and Texture: Salty, smoky, and tart. Thin-bodied, with chunks of bacon crumbles and chopped shallots. Try with: Main-dish green salad with shredded rotisserie chicken; grilled or roasted chicken or trout; seared scallops; steamed or sautéed green beans or asparagus; roasted Brussels sprouts.
Note: Tips: Add the oil slowly, drop by drop at first, stirring constantly with a whisk to get an emulsion. Mustard is an emulsifier and helps stabilize the blend.
We had this on simple grilled salmon, but it would be good on halibut, shrimp, pork, or chicken too.

Yield: Serves 8 (serving size: 1 tablespoon)
Total: 10 Minutes
Ingredients:
4 slices center-cut bacon
2 tablespoons chopped shallots
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sugar
3 tablespoons olive oil 

Preparation:
Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon, reserving 1 1/2 tablespoons drippings in pan. Crumble bacon. Add crumbled bacon and shallots to pan; cook for 1 minute, stirring frequently. Remove from heat, and stir in vinegar and next 3 ingredients (through sugar). Gradually add olive oil to the vinegar mixture, stirring constantly with a whisk.

Nutritional Information:
Calories: 59
Fat: 5.7g
Saturated fat: 1g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 0.5g
Protein: 1.1g
Carbohydrate: 0.7g
Fiber: 0.0g
Cholesterol: 3mg
Iron: 0.1mg
Sodium: 59mg
Calcium: 2mg