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

Sauté bacon and shallots.
In Robot Coupe: put half of the bacon, bacon fat, shallots, cilantro, lemon juice, vinegar, mustard, salt & pepper.
Add oil SLOWLY at first with motor running. Finished product should be thick, may thin a bit with water.

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

Bacon – Shallot Vinaigrette