A classic French preparation, this dressing is tangy, smoky and salty all at once. Anything that begins with bacon already has a leg up, and we love how the acidity of the red wine vinegar balances the richness of the pork fat. Because this dressing is served warm, it wilts the greens slightly, so we recommend something that holds its own, like Stephanie's suggestion of endive, or maybe some escarole. Because all bacon slices are not created equal, you may want to start with 2 tablespoons of vinegar and taste before adding more. You can always correct with a bit of vegetable oil if the dressing is too tart.
Serves enough (isn't dressing a salad too objective to say serving size?)
1 chopped shallot
4 Bacon slices cut into strips
3 tablespoons red wine vinegar
Sea salt to taste
Pepper to taste
Place bacon in cold saute pan and heat over medium flame until almost crisp.
Add shallots and saute until transparent, about 2 minutes.
Remove from heat and let cool for 2 minutes.
Add vinegar and scrape bottom of pan to loosen bacon bits.
Season with salt and pepper.
Serve with a curly endive, poached egg(s) and croutons.