Skip the bottled stuff and whip up a batch of this indulgent bacon vinaigrette. Minced shallots, garlic, brown sugar, orange juice, balsamic vinegar, and coarse grained mustard give it a delightfully sweet-and-tangy flavor.
This recipe goes with Pork Tenderloin-and-Tomato Salad
Southern Living SEPTEMBER 2008
1. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon, and reserve for another use.
2. Cook shallots and garlic in hot drippings over medium heat, stirring occasionally, 3 minutes or until tender. Add brown sugar, and cook, stirring constantly, 1 minute or until sugar is dissolved.
3. Process garlic mixture, orange juice, and next 4 ingredients in a blender until combined.
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