Balsamic Shallot Vinaigrette

¼ cup chopped slab bacon, or 2 slices, chopped
1 shallot minced
1 small garlic clove, minced
3 T balsamic vinegar
3 T extra virgin olive oil
pinch kosher salt
pinch black pepper

Place a small skillet over medium-high heat and, when it is hot, add the bacon. Cook until the fat is rendered and drain off all but 1 teaspoon. Add the shallot and garlic and cook until lightly golden. Add the vinegar, oil, salt, and pepper. Bring to a simmer and cook until it coats the back of a spoon.

Use immediately, or cover and refrigerate up to 3 days.

Variation: Add 1 teaspoon Dijon mustard and/or 1 tablespoon honey when you add the oil.

Makes ⅓ to ½ cup