Maple-Infused Bacon Dressing

1. Cook Bacon

Start by heating a frying pan over medium heat and adding the bacon pieces along with 2 tablespoons of olive oil. Cook the bacon for about 6 to 8 minutes until it becomes browned and crispy, rendering the fat which infuses the olive oil with a rich, smoky flavor. Once the bacon is crisp, transfer it to a paper towel-lined plate to drain, and pour off the rendered fat into a small bowl to reserve for later use.

2. Cook Shallot

Next, in the same pan, add the finely minced shallot and cook it for about a minute until it becomes soft and fragrant, taking care to stir occasionally so it doesn't burn.

3. Reduce Vinegar

Increase the heat slightly and pour in the sherry vinegar. Use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan – these bits are packed with flavor. Let the vinegar reduce by half, which should take about 3 minutes, concentrating its tangy essence.

4. Add Maple Syrup and Mustard

Once the vinegar has reduced, add the maple syrup and Dijon mustard to the pan, blending them together and heating through for about 30 seconds.

5. Whisk in Bacon Fat and Olive Oil

Now, whisk in the reserved bacon fat and an additional tablespoon of olive oil if needed, creating a rich and balanced dressing.

6. Season Dressing

Taste the mixture and season with kosher salt, freshly ground black pepper, and a pinch of cayenne pepper or a dash of hot-pepper sauce to add a hint of heat.

7. Combine Bacon and Dressing

Finally, stir the cooked bacon back into the dressing and use it to dress your salad.