Citrus, fennel dressing

Yield: 8 Servings

Measure Ingredient
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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