Because the dressing is warm, you want to drizzle your salad with the dressing seconds before you serve it, or the salad will become too saturated and soggy with dressing.
Ingredients:
- 3/4 c plus 2 tbsp The Olive Grove’s Super Premium Extra Virgin Olive Oil (best with peppery olive oil such as Picual)
- 6 slices Hickory or apple smoked bacon
- 3 Medium shallots, coarsely chopped
- 1 tbsp Fresh lemon juice
- 3-1/2 tbsp Red wine vinegar
- 1 tsp Minced fresh oregano
- 1 tsp Minced fresh thyme
- Sea salt and freshly ground black pepper
Directions:
Place a medium sauté pan or skillet over medium heat. Add 1 tbsp olive oil and heat for 2 minutes. Carefully add the bacon, using tongs to lay the slices flat in the pan. Cook for 8 to 10 minutes, until completely brown and crispy. Place the cooked bacon on paper towels to drain. Place a small sauté pan or skillet over medium heat and add 1 tbsp olive oil and heat for 1 minute. Add the shallots and sauté 4 to 5 minutes until translucent. Lower heat, and add lemon juice, red wine vinegar, oregano and thyme. Heat for 1 to 2 minutes. Slowly add the 3/4C olive oil and heat for 2 minutes.