|4||Bacon strips; fried, drained on paper towels reserve drippings....|
|2 tablespoons||Mustard; dijon|
|½ teaspoon||Salt; Diamond Kosher|
|1 teaspoon||Black Pepper; freshly ground|
|2 teaspoons||Fennel Seed; freshly ground|
|¼ cup||Honey; from friendly bees|
|⅓ cup||Vinegar; Apple Cider|
|⅓ cup||Orange juice; fresh squeezed|
|⅓ cup||Olive Oil; EVOO option, use Walnut Oil|
In a large skillet, fry the bacon until crisp, drain, remove and set aside.
To the hot drippings, add the mustard, salt and pepper, fennel seed, honey, and cider vinegar. Bring to a boil and simmer for 30 seconds. Remove from the heat and whisk in the orange juice and the olive oil.
Use the reserved bacon to top the salad, or toss the salad with the crumbled bacon and serve.
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