Chef Darnell Japp
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