Photo of Warm bacon vinaigrette by WW

Warm bacon vinaigrette

Total Time
14 min
7 min
7 min
This smoky dressing is great on any salad green, but we find that it's especially delicious with peppery arugula. It's so flavorful that a little bit goes a long way, and you'll love how much you'll get out of just 15 minutes of your time. After pan-searing the bacon until it's nice and crisp, stir the shallot, white wine vinegar, olive oil, salt, pepper, and a touch of water into the bacon fat that's been left behind in the pan for a truly magical, savory combination of flavors. Keep in mind that this recipe yields enough dressing to coat about 12 cups of loosely packed lettuce.


Uncooked bacon

3 slice(s), cut into 1/2-inch pieces

Uncooked shallot(s)

2 Tbsp, minced


2 Tbsp

White wine vinegar

2 Tbsp

Olive oil

1 Tbsp

Table salt

¼ tsp

Black pepper

tsp, freshly ground


  1. Heat a medium nonstick skillet over medium heat; add bacon and cook, stirring frequently, until browned and crisp, about 7 minutes.
  2. Remove bacon to a paper towel-lined plate with a slotted spoon; remove all but 1 tablespoon bacon fat from skillet.
  3. Add shallot, water, vinegar, oil, salt and pepper to skillet; stir to blend and then stir in bacon. Yields about 1/2 tablespoon per serving.