Bacon-Balsamic Vinaigrette

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



  • 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


  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.

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