Best Warm Bacon And Shallot Vinaigrette Recipes

Warm Asparagus and Bacon Toast with Red Pepper-Shallot Vinaigrette image

Provided by Food Network

Time 50m

Yield 4 appetizer servings

Number Of Ingredients 14

12 ounces thin or medium asparagus, trimmed
4 slices bacon, halved crosswise
4 (3/4-inch-thick slices) thick-crusted country bread
2 tablespoons olive oil
1 clove garlic, minced
4 slices mozzarella or Monterey Jack
1/3 cup olive oil
3 tablespoons sherry vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh chives
1/4 cup pitted kalamata or black olives, chopped
3 shallots, thinly sliced
1 red bell pepper, roasted, peeled, and cut into thin strips

Steps:

Preheat the oven to 350 degrees. Place the asparagus on a baking sheet in 4 bunches of 4 or 5. Place 2 pieces of bacon over each bunch, forming an X. Bake for about 15 minutes, or until the asparagus is partially cooked. Remove from the oven, leaving the oven on.
Lightly toast the bread in the oven. In a small bowl, combine the oil and garlic and brush on the bread. Transfer each bundle of asparagus and bacon to a slice of bread and top with a slice of cheese. Place on the baking sheet and bake for an additional 3 to 5 minutes, or until the cheese is melted.
To serve, spoon 1/4 of the vinaigrette on each of 4 plates. Place a warm toast on each pool vinaigrette.
To make the vinaigrette: In a medium bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the chives, olives, shallots, and bell pepper; set aside.

Warm Bacon and Shallot Vinaigrette image

Provided by Geoffrey Zakarian

Categories condiment

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 slices applewood-smoked bacon, sliced crosswise into 1/8-inch strips
1/2 cup finely minced shallots
1/3 cup sherry vinegar
2 tablespoons whole-grain mustard
1/2 cup extra-virgin olive oil
1 tablespoon finely minced fresh tarragon
Kosher salt and freshly cracked black pepper
6 cups dandelion greens
1/2 cup crumbled goat cheese

Steps:

Put the bacon in a small saucepan over medium heat and cook, stirring often so the bacon doesn't burn, until the fat begins to render. Add the shallots and cook until softened, about 3 minutes. Remove the pan from the heat and whisk in the sherry vinegar and mustard, followed by the olive oil and tarragon. Season as needed with salt and pepper.
Pour the vinaigrette over the greens in a bowl and toss. Add the goat cheese and toss again. Serve immediately.