Bacon Vinaigrette tastes its best at room temperature with a hearty composed salad including grilled salmon, pork or chicken.

Ingredients:
Four ounces slab or sliced bacon, cut brunoise (into tiny dice, about 1/8-inch thick - also see note below)
3/4 cup regular olive oil (divided)
5 ounces onion (about one large) cut into small dice
Two bay leaves
1/2 tablespoon minced garlic
2-1/2 tablespoons Hungarian paprika or to taste
1/4 cup plus 1-tablespoon red wine vinegar
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper

Directions:
In skillet, render bacon in 1/4 cup of olive oil until golden. Strain through medium mesh strainer to remove bacon pieces. Set bacon aside and return oil to pan.

Add onion and saute over medium heat until translucent. Add bay leaves and garlic. Saute ten seconds. Add paprika, mix, and then add vinegar, salt and pepper. Bring to a boil, then remove from heat.

Remove bay leaves, add remaining 1/2 cup olive oil and puree all in blender. Strain through medium mesh strainer, then add reserved bacon. This is a strongly flavored dressing best reserved for a hearty vegetable salad incorporating grilled pork, chicken or salmon. Recipe makes 1-1/2-cup.

Notes: For easier dicing, place bacon in freezer first for about 30 minutes.

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