4 Bacon strips; fried,
-drained on paper towels
-reserve drippings....
2 tb Mustard; dijon
1/2 ts Salt; Diamond Kosher
1 ts Black Pepper; freshly ground
2 ts Fennel Seed; freshly ground
1/4 c Honey; from friendly bees
1/3 c Vinegar; Apple Cider
1/3 c Orange juice; fresh squeezed
1/3 c Olive Oil; EVOO
-option, use Walnut Oil
In a large skillet, fry the bacon until crisp, drain,
remove and set aside.
To the hot drippings, add the mustard, salt and
pepper, fennel seed, honey, and cider vinegar. Bring
to a boil and simmer for 30 seconds. Remove from the
heat and whisk in the orange juice and the olive oil.
Use the reserved bacon to top the salad, or toss the
salad with the crumbled bacon and serve.
