Vidalia Onion & Bacon Warm Vinaigrette

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Now that summer is winding down, we have to savor the bounty we have been given.  Maybe 3 or 4 tomatoes still ripening on the vine and delicious Vidalia onions. This is a warm vinaigrette that can be used on a fresh spinach salad, a warm potato salad or just a fresh garden tomato salad.

  • 1 large Vidalia onion
  • 6 slices Applewood Smoked Bacon
  • 2 cloves garlic
  • 1 Tbsp. dry mustard
  • 1/4 cup olive oil
  • 3 Tbsp. Red Wine vinegar
  • 1 Tbsp. sugar 
  • Salt and pepper to taste
  • 1 tsp. Poppyseeds (optional)
  • Parsely for garnish

Add onions to food processor and chop until very fine.  Set aside.

Dice bacon into 1-inch pieces and fry until crisp and brown.  Reserve drippings.  Drain on paper towel.

Into reserved bacon drippings, saute onions until just tender; add garlic and cook until fragrant.  Add vinegar, dry mustard, sugar and salt and pepper to taste.  Saute for 1 minute.  Add olive oil and poppy seeds and combine well.  Remove from heat and add bacon pieces.  Sprinkle with fresh parsley.

Cook’s Note:  If you feel that you have too much bacon fat (really?) you can remove some and add additional oil.