Leeks with Bacon Vinaigrette

Cut the bacon in lardons, and fry in a skillet over medium heat. Remove the bacon pieces to a paper towel and let them stay there until they crisp up and you're ready to chop them up into small pieces. The rendered bacon fat in the pan is the base for your vinaigrette.

Either proceed with recipe while rendered bacon fat is hot or let it cool in the skillet. When you are ready to proceed, if the oil has cooled, re-heat it and whisk in mustard, honey, minced garlic, salt and pepper, and at the end whisk in the vinegar.

Cook gently and whisk until the sauce has emulsified, just a few minutes.

Pour vinaigrette over cooled leeks. Let the leeks marinate for at least an hour.

Chop up the bacon that you set aside earlier. Serve leeks with a sprinkle of bacon pieces.

This is delicious with marinated olives and pepperoncini. And with some chunks of sourdough bread and soft butter on the side. Omg, this is addictive.