Maple and Bacon Dressing

Ingredients

• 100g smoked bacon (preferably streaky)
• 1 small onion, finely diced
• 2 scallions
• 2 cloves garlic, minced
• 100ml pure maple syrup
• 100ml apple cider vinegar
• 100ml extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon wholegrain mustard
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste
• ¼ tsp chilli flakes

Method

Makes 500ml

1. In a large frying pan, cook the smoked bacon over medium heat until it becomes crispy and golden, about 8 - 10 minutes.
2. Once crispy, remove the bacon and set aside on a paper towel to drain. After it cools, finely chop the bacon
3. Leave 1 - 2 tablespoons of bacon fat in the pan (for added flavour). Discard som fat if you prefer a lighter dressing.
4. Add the diced red onion in the same pan with the bacon fat and cook over medium heat until soft and translucent, about 5 minutes.
5. Add the minced garlic and cook for 1 - 2 minutes.
6. Stir in the finely chopped scallions and cook for another 1 - 2 minutes until soft
7. Reduce the heat and stir in the maple syrup, apple cider vinegar, Dijon mustard, wholegrain mustard and lemon juice. Mix everything and let it simmer for 2 - 3 minutes. Turn off the heat and slowly whisk in the olive oil.
8. Stir in the chopped bacon pieces and season with salt, freshly ground black pepper, and chilli flakes. Taste and adjust the seasoning, maple syrup, or vinegar to balance the sweet and tangy flavour

Serve Warm or Cold:

For warm dressing: Serve immediately over salads or roasted vegetables or use as a warm drizzle for meats.
For cold dressing: Allow the dressing to cool completely, then transfer to a clean bottle or jar and refrigerate. It can be kept chilled for up to two weeks. If the dressing solidifies slightly in the fridge, let it sit at room temperature for a fe minutes before use.

Usage:

Salads: Perfect for green leafy salads, roasted vegetables and potato salads.
Marinade: Chicken or pork.
Drizzle over warm vegetables or grilled meats.