I’m partially convinced that this is a Pennsylvania Dutch classic, but correct me if I’m wrong.
You can BUY hot bacon dressing at the grocery store, or you could follow one of those ridiculous recipes that call for 1/4 cup of bacon fat. OR you can NOT have a heart attack and try our lightened up version.
Doesn’t it look delicious?
You will need:
- 6 slices of bacon
- olive oil
- 1/2 c. red wine vinegar
- 1 Tbsp. sugar
- pinch cornstarch, dissolved in cold water
- 1/3 c. chopped walnuts
To start, cook the bacon until nice and crisp. Set bacon aside and wipe out frying pan with a paper towel (leaving some grease behind). Add a splash of olive oil, sugar and red wine vinegar to the pan and cook until sugar is dissolved (add more olive oil if the sugar starts to burn).
Add cornstarch to thicken mixture and then stir in walnuts. Let cook for one minute until nuts are toasted.
Serve over fresh baby spinach leaves.