| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Salad, Dressings |
12 |
Servings |
INGREDIENTS
| 72 |
oz |
Lambs Leaf Lettuce |
| 1 |
sm |
Diced Onion |
| 2 |
lb |
Julienne Nueske Smoked Bacon |
| 1 |
oz |
Fresh Thyme |
| 1/2 |
c |
Dijon Mustard |
| 1 |
c |
Red Wine Vinegar |
| 3/4 |
c |
Sugar |
| 1 |
c |
Extra Virgin Olive Oil. |
INSTRUCTIONS
WARM BACON VINAIGRETTE
Sauté Onion and bacon until browned. Add thyme and white wine. Strain and
reserve.
Emulsify Dijon Mustard with the sugar and red wine vinegar. Whip in the
bacon and onion. Season with salt and pepper.
SERVINGS: 12 GUY SOCKRIDER, CEC: TOP O' THE COVE CHEF EXTRAORDINAIRE
Recipe by: GUY SOCKRIDER, CEC: TOP O' THE COVE CHEF EXTRAORDINAIRE
Posted to recipelu-digest Volume 01 Number 181 by Diane Geary
<diane@keyway.net> on Oct 29, 1997
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