Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 72 ounces | Lambs Leaf Lettuce |
| 1 small | Diced Onion |
| 2 pounds | Julienne Nueske Smoked Bacon |
| 1 ounce | Fresh Thyme |
| ½ cup | Dijon Mustard |
| 1 cup | Red Wine Vinegar |
| ¾ cup | Sugar |
| 1 cup | Extra Virgin Olive Oil. |
WARM BACON VINAIGRETTE
Sauté Onion and bacon until browned. Add thyme and white wine. Strain and reserve.
Emulsify Dijon Mustard with the sugar and red wine vinegar. Whip in the bacon and onion. Season with salt and pepper.
SERVINGS: 12 GUY SOCKRIDER, CEC: TOP O' THE COVE CHEF EXTRAORDINAIRE Recipe by: GUY SOCKRIDER, CEC: TOP O' THE COVE CHEF EXTRAORDINAIRE Posted to recipelu-digest Volume 01 Number 181 by Diane Geary <diane@...> on Oct 29, 1997