"At a fancy lunch (my favorite kind), my husband and I were served a simple arugula salad with a warm vinaigrette, and I'm not joking when I say I basically licked the plate clean. There was something so fiercely satisfying about just the temperature of the dressing, gently warmed with rendered bacon fat, shallots, Dijon, and apple cider vinegar, and I spent the rest of the trip thinking about it, and now try to replicate it at home all the time."
"Strain the bacon fat through a fine-mesh strainer and wipe out the crispy bits from the skillet with a paper towel. Warm the bacon fat in the skillet (about a 1/4 cup will do), then add shallot and sauté until soft, 2 minutes. Whisk in 3 tablespoons apple cider vinegar, 1 tablespoon brown sugar, and 1 teaspoon Dijon and season generously with salt and pepper."
A warm vinaigrette made by rendering bacon fat and sautéeing shallots with Dijon, apple cider vinegar, and brown sugar produces a rich, savory dressing that lightly wilts greens. Swapping olive oil for warm bacon fat adds a deeper umami and savory depth. Preparation steps include sautéing bacon, straining and reserving about 1/4 cup bacon fat, returning fat to the skillet to soften shallot, then whisking in apple cider vinegar, brown sugar, and Dijon. Season generously with salt and pepper, warm for about 30 seconds, and crumble reserved bacon over the salad before serving.
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