Bacon Vinaigrette, adapted from Food and Wine Magazine

dining al fresco is even better with BACON!!!

I came across this recipe yesterday, while flipping through Food and Wine Magazine during my pedicure (of all places to find a new recipe).   I LOVE bacon, and this vinaigrette perfectly marries the delicate smokey pork with the sharp sweetness of vinegar, and bright fresh basil.  I served this for dinner last night along side grilled lamb sirloin.  I substituted asparagus for the wax beans, and then tossed it together with a few handfuls of arugula.  Mr. Butter found the whole thing to be a little rich, but I had seconds... go figure.  If you wanted to add cheese to this, I would recommend a soft goat cheese.  One could also toss this with fresh pasta and offer it as an entree.  Either way,  this recipe will certainly be a delicious addition to your Memorial Day menu.

the original recipe in Food and Wine

Bacon Vinaigrette w/ Tomatoes and Basil:

Ingredients:

3 tablespoons extra-virgin olive oil
4 strips bacon cut into lardons
2 tablespoons sherry vinegar
10 ounces cherry tomatoes, halved
1 small shallot, finely chopped
2 garlic cloves, minced ( i use a garlic press)
1/2 cup chopped basil
salt and pepper to taste
 

Directions:

Make sure to have all of your ingredients prepped and portioned before you begin cooking the bacon.  Everything should be combined while the bacon is still very warm.

In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring until golden - about 7-8 minutes

Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic, and basil.

If you're not using it right away,  let it cool, and store - in an airtight container -in the refrigerator.  Re-heat in a skillet before using it.

That's it - so simple, and absolutely delicious.