Bacon-Balsamic Vinaigrette

1. 1

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

2. 2

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

3. 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.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.