• Prep Time
    10 minutes
  • Cook Time
    30 minutes for the garlic
  • Serving
  • View

This vinaigrette is soooo good.  It’s bacony and sweet and tangy.  If you don’t have the apple vinaigrette I got from Monterey’s Tasty Wine Bar in Monterey, California, use apple cider vinegar.  But I strongly encourage you to order some of this olive store’s olive oil and vinegars on-line. They are delicious and they will inspire you to create new recipes with new flavor combinations. Better yet:  GO TO MONTEREY and get some there. Jazz Fest in September is amazing.  The evenings are generally moderately cool, the restaurants are wonderful and the music fest is a once in a lifetime experience even if (especially if) you go every year.


Play Misty for Me (1975)

The Sandpiper (1965)

Julie (1956)



Bacon Apple Viniagrette


    Step 1

    Heat skillet. Fry the four pieces of bacon, rendering all fat.

    Step 2

    Remove the bacon from the skillet and set aside on paper towels.

    Step 3

    While the oil in the skillet is warm, whisk in mustard, honey and garlic. If you let the oil cool, re-warm it before you whisk in these ingredients.

    Step 4

    Whisk in the vinegar. Remove from heat.

    Step 5

    Season with salt and black pepper. Then pour the sauce into a bowl and with an immersion blender give this a few pulses so that the roasted garlic is pureed into the dressing and a thick emulsification results.

    Step 6

    Pour the dressing into a beaker. The bacon that was set aside can be minced or crumbled over marinated leeks, or a salad.

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