Balsamic & Bacon Vinaigrette Recipe

Amanda — Sun, 10 May 2015 22:00:49 +0000

Every Tuesday and Thursday, Bramble Berry supplies lunch to the employees. It started as a soup kitchen to help employees stay healthy during the winter season. Once spring rolled around, we switched things up and supplied taco ingredients for “Taco Tuesday.” This past Thursday we had our first office salad bar and it was a huge success! Bramble Berry supplied lettuce, carrots, tomatoes, croutons, cheese, hard boiled eggs, bacon and various dressings.

One of these dressings was such a hit, I had to share it! While I don’t eat much bacon, the office went crazy over the Bacon & Balsamic Vinaigrette made by Ryan on our production team. He cooked it in the Bramble Berry kitchen, and it filled the halls with a delicious garlic-y and bacon-y aroma.

Above, Stewart, Mike, Tina and Oryx load up their plates with yummy salad ingredients. The bacon vinaigrette was put into a squeeze bottle for easy use. As you can see, the large majority of the dressing was gone by the end of lunch. This dressing is best served warm. Store in the fridge and warm slightly before use.

What You’ll Need:
5 Tbs. Bacon drippings
5 Tbs. Olive oil
2/3 cup Balsamic vinegar
2 tsp. Shallots, finely diced
2 tsp. Garlic, finely diced
2 tsp. Dijon mustard
1/2 Tbs. Brown sugar
Salt and pepper to taste

ONE: After your bacon is cooked, reserve 5 tablespoons of the bacon drippings in a small container.
TWO: In a small saucepan, add bacon drippings. Add olive oil and turn heat to medium low. Add balsamic vinegar and whisk ingredients together. Bring ingredients to a slow boil.
THREE: Add garlic and shallots, and whisk mixture together for several minutes while it continues to boil. Finally, add brown sugar and dijon mustard and whisk until the brown sugar has melted and the mustard is fully incorporated.
FOUR: Allow mixture to cool for several minutes. Add salt and pepper to taste. Enjoy!

What is your favorite kind of salad dressing?