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	Bacon Balsamic Vinaigrette Makes 3/4 Cup Alternative Ingredients are listed in Red

	Qty	Size	Ingredient
	2	tbls	Bacon Drippings
	1½	tbls	Balsamic Vinegar (the good stuff)
	½	cup	Red Wine Vinegar
	1	med	Shallot
	2	tsp	Brown Sugar (packed)
	1	tsp	Dijon Mustard
	½	tsp	Kosher Salt
	Over medium heat place bacon drippings in a skillet.  Add finely chopped shallot to hot bacon drippings (about 250º-300º) and saute until translucent. Add remaining ingredients and whisk until slightly thickened and creamy. Transfer to a small, closeable container (to prevent mixing with other flavors in the fridge) and refrigerate until congealed*. Serve hot "on the side" or drizzle warm over entree. * Bacon can be finely chopped, refrigerated separately**, and added to the vinaigrette just before serving. ** DO NOT include 'bacon bits' in with dressing while stored.  They will soften and eventually break down into mush. Easily scaled - just multiply ingredients. Enjoy!