Warm Bacon Vinaigrette

(dressing for 2 entrée-sized salads)

This is a recipe that I just kind of came up with by having left over bacon in the fridge and too much time on my hand. It was so tasty that I ended up making it 4 times in the same week!

I like to eat this over a kale and shaved brussel sprout mix with shredded Parmesan and some slivered almonds. It pares great with some sliced steak, chicken or shrimp on top for some added protein!

There really is nothing better than a healthy green salad with a little bit of guilt from that warm bacon because life is about balance, am I right?!

Ingredients:

- 2 slices of Bacon

- Red onion (about 2-3 thin slices)

- 2 tablespoons Apple Cider Vinegar

- 1/4 cup Extra Virgin Olive Oil

- 1 tablespoon Honey

- Salt and Pepper

- Salad (kale, spinach, or shaved brussel sprouts)

Instructions:

Slice up bacon into 1/2” wide pieces and cook in a non-stick pan on the stove over medium heat for 5 mins or so. Cut very thin slices from your onion and sauté it with the bacon for another 3-5 minutes. Stir in oil, honey, vinegar, salt and pepper to taste. Let simmer for another 2 minutes. Remove from heat and pour directly over a hearty salad mix.

As always, don’t forget to use salted butter when cooking!