1015 Bacon Vinaigrette

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

"easily, one of the best dressings you'll ever have. great on spinach salad and fresh sliced garden tomatoes"

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

Prepare your bacon first.

In a sauté pan heat pecan oil until shimmering, add onions, dash of counter seasoning and sauté until caramelized, remove and strain.

Once strained, combine everything EXCEPT BACON and process to desired consistency and well combined.

To finish, reheat bacon slightly and whisk into dressing and serve.