Bacon-Balsamic Vinaigrette

Serve hot or warm with chicken, spinach salad or full-flavored fish, such as bluefish.

Slideshow: Terrific Green Salads

  • Servings: MAKES ABOUT 1/2 CUP

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  • 1/4 cup pine nuts
  • 6 ounces thickly sliced double-smoked bacon, cut into 1/2-inch dice
  • Salt
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • Freshly ground pepper

How to make this recipe

  1. In a medium skillet, toast the pine nuts over moderate heat until browned, about 3 minutes. Transfer to a plate to cool.

  2. Add the bacon to the skillet, cover with cold water and add 1 teaspoon of salt. Bring to a boil, then drain and pat dry.

  3. Heat the olive oil in the skillet. Add the bacon and cook until crisp. Transfer the bacon to a plate. Whisk the vinegar into the fat in the skillet and season with salt and pepper. Add the pine nuts and bacon just before serving the dressing hot or warm.

Contributed By Published November 2000

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