©2022
<h1>"easily, one of the best dressings you'll ever have. great on spinach salad and fresh sliced garden tomatoes"</h1>
Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins
1 small Texas 1015 onion, sliced thinly
1 tbsp Kinloch Pecan Oil
Dressing
2 tsp Kinloch Pecan Oil
2 tbsp Creme Fraiche
2 tbsp Duke’s Mayonnaise
2 tbsp Buttermilk
1 tbsp Steen’s Pure Cane Vinegar
2 cloves roasted garlic, mashed
1 ½ tbsp grana padano, grated fine
1 tsp Maille Dijon Mustard
1 tsp palm sugar
½ tsp Steen's Pure Cane Syrup
Finishing Ingredients
3 tbsp Wright Applewood Smoked Bacon, fried, chopped then processed in a small bowl processor
1Prepare your bacon first.
2In a sauté pan heat pecan oil until shimmering, add onions, dash of counter seasoning and sauté until caramelized, remove and strain.
3Once strained, combine everything EXCEPT BACON and process to desired consistency and well combined.
4To finish, reheat bacon slightly and whisk into dressing and serve.
Ingredients
1 small Texas 1015 onion, sliced thinly
1 tbsp Kinloch Pecan Oil
Dressing
2 tsp Kinloch Pecan Oil
2 tbsp Creme Fraiche
2 tbsp Duke’s Mayonnaise
2 tbsp Buttermilk
1 tbsp Steen’s Pure Cane Vinegar
2 cloves roasted garlic, mashed
1 ½ tbsp grana padano, grated fine
1 tsp Maille Dijon Mustard
1 tsp palm sugar
½ tsp Steen's Pure Cane Syrup
Finishing Ingredients
3 tbsp Wright Applewood Smoked Bacon, fried, chopped then processed in a small bowl processor
Directions
1Prepare your bacon first.
2In a sauté pan heat pecan oil until shimmering, add onions, dash of counter seasoning and sauté until caramelized, remove and strain.
3Once strained, combine everything EXCEPT BACON and process to desired consistency and well combined.
4To finish, reheat bacon slightly and whisk into dressing and serve.
Authoradmin