Passion for Pork

Bacon Vinaigrette

Bacon Vinaigrette

Chef Darnell Japp


  • 1 lb (454 g) thick cut bacon, cut into 1/4″ slices
  • 1 large shallot, diced
  • ½ cup (125 mL) sherry vinegar
  • 2 cloves roasted garlic
  • 1 Tbsp (15 mL) honey
  • 1 tomato, seeded, finely diced
  • Chopped parsley and chives, optional, for garnish, optional
  • Freshly ground black pepper, to taste


Cook bacon in a large pan over medium heat until crispy. Transfer bacon to paper towel, leaving the fat in the hot pan. Add shallots to pan and cook for 3 minutes, stirring occasionally. Remove from heat and let cool slightly.

Transfer shallots and bacon fat to a blender or food processor. Add vinegar, garlic, honey and half of the cooked bacon. Blend/purée until smooth.

Pour the purée into a large bowl and mix with remaining bacon, tomato, parsley and chives. Season with pepper to taste.

Yield: 2¼ cups (560 mL)

Cooking Time: 15 Minutes