Bacon Vinaigrette

• 4 oz [120 g] bacon, cut into ¼ in [6 mm] strips
• 1 small red onion or shallot

In a frying pan, render the bacon and cook until brown and crispy. Pour the bacon and its fat over the onion with a pinch of salt and let sit for 5 minutes to soften the onion.

Add the vinegar and olive oil and whisk to combine. Adjust the seasoning as desired. Store in the fridge.