4 oz Smoked bacon (ends or slices), small dice
2 ea. Shallots, minced
1/2 cup Chopped cilantro
1 cup Pure olive oil
5 Tbsp Lemon juice
2 Tbsp. Balsamic vinegar
1 tsp Dijon mustard
1/4 tsp Salt
To taste Freshly ground pepper

Method:
Sauté bacon in a skillet over medium heat; when bacon is almost done, add shallots and cook till softened.
In Robot Coupe: put half of the bacon, bacon fat, shallots, cilantro, lemon juice, vinegar, mustard, salt & pepper.
Add oil SLOWLY at first with the motor running. The finished product should be semi-thick; if it is too thick (not pourable), it may be thinned with water.

NOTE: The dressing should be served at room temp. This is a great catch-all dressing. It blends well with many items.

Warm Bacon – Shallot Vinaigrette