April 27, 2018–Who knew that a bacon vinaigrette could elevate a salad to the next level? While rendering the fat from bacon I reduced a combination of red wine vinegar, brown sugar, shallots, and garlic in a small sauce pan. Once this was reduced I added the rendered the bacon fat and made an AMAZING vinaigrette. I used this to dress some frisée lettuce. After the lettuce was lightly coated I added chopped pieces of the rendered bacon. 
Finally to take it to the next level I topped it with poached eggs.
A very filling and ‘healthyish’ lunch or dinner.
