A few weeks ago, Justin of Marx Foods asked for bloggers who would be interested in developing a recipe using Mangalitsa pork products. (The winner would move onto another challenge issued by Marx Foods!) I’ve never heard of this before, but I was intrigued, so of course, I sent an email. Before I knew it, I had a slab of Mangalitsa bacon in front of me, begging to be made into something.
I asked my Twitter friends what they would prefer: sweet or savory. It was close, but savory had the most requests.
So, I brainstormed. I didn’t want to do a breakfast item, since that’s what bacon is known to be used in. I wanted to do something a tad different, and I remember having a spinach salad with bacon vinaigrette at a restaurant a while back. It was absolutely delicious, so I thought this would be a good thing to try to replicate in the kitchen.
I’m not the best cook in the world when I wing it, but for some reason, this dressing came out really awesome on the first try! The bacon lends a very mild flavor, but is still prominent in the dressing. I really enjoyed it!
Warm Bacon Vinaigrette
- 1 slice thick cut bacon (I used mangalitsa bacon), cut into small cubes
- 1 small shallot, finely diced
- 1 clove garlic, finely diced
- 1 tsp. honey
- 1 tsp. dijon mustard
- 4 tbsp. red wine vinegar
- 1/4 cup olive oil
- salt and pepper to taste
- Cook the bacon on medium heat until done. Set the bacon to the side and pour off all but appx. 1 tbsp. bacon fat.
- Cook the shallot and garlic in the same pan (with the 1 tbsp. bacon fat) for about 5 minutes on medium low heat until it’s cooked down.
- Turn heat to low. Add in red wine vinegar, honey, dijon mustard and whisk well.
- Whisk in the olive oil, a little at a time until well blended.
- Serve over a salad of greens or spinach and enjoy!