Warm Vinaigrette with Bacon and Shallots

Votes: 1

How to Make - Warm Bacon and Shallot Vinaigrette

Time: 15 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 482, total fat - G., saturated fats - G., proteins 11 G., carbohydrates 12 G., fiber 4 G., cholesterol 29 mg, sodium 488 mg, sugar 3 G.

Geoffrey Zakarian created this dressing specifically for a salad made with dandelion greens, which are known for their bitterness. In this case, the dressing's flavor needed to be no less strong and more complex. With sherry vinegar, bacon, grainy mustard, tarragon, and shallots, the result is a superb dressing that complements any bitter green.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 slices smoked bacon, cut into 0.3cm thick strips.
0.5 cup finely chopped shallots
1/3 cup sherry vinegar
2 tbsp. grainy mustard
0.5 cups extra-virgin olive oil
1 tbsp chopped fresh tarragon
6 cups dandelion leaves
0.5 cup crumbled goat cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sherry vinegar, shallots, whole grain mustard, goat cheese, tarragon, bacon

Cooking the dish according to the recipe:

Place the bacon in a small saucepan over medium heat and cook, stirring frequently to prevent burning, until the fat begins to render. Add the shallots and cook until softened, about 3 minutes.
Remove the saucepan from the heat and stir in the sherry vinegar and mustard, then add the olive oil and tarragon. Season with salt and pepper to taste.