Dressings: Top O’ The Salad to Ya
The greens are coming! The greens are coming!
Especially delicious over spinach greens, this dressing holds up well to heartier greens such as Swiss chard and kale. Works well over tender greens for a wilted salad.
Ingredients
SERVINGS: Makes about 24 ounces
- 2 pounds local bacon, cut into small strips
- ¾ cup brown sugar
- ¼ cup whole-grain mustard
- 1 teaspoon salt
- ½ teaspoon freshly cracked pepper
- ⅓ cup water
- 1 cup balsamic or sherry vinegar
Instructions
Cook bacon pieces until crisp in a large sauté pan. Remove bacon and reserve. With fat over medium-low heat, add sugar, mustard, salt and pepper and stir until sugar is dissolved. Remove from heat and carefully whisk in water and vinegar. Serve warm over greens with bacon pieces. Refrigerates well for several weeks.
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