Chef Jeffrey Buben
Vidalia, Washington, D.C.
Yield: 6 servings
Applewood smoked bacon, chopped fine 6 slices
Vidalia onions, chopped fine 1/2 cups
Garlic, minced 1 tsp.
Dry mustard 1-1/2 tsp.
Banyuls vinegar 1/3 cup
Extra-virgin olive oil 1/4 cup
Flat-leaf parsley, minced 1/4 cup
Sea salt to taste
Freshly ground black pepper to taste
Saute bacon in a skillet until brown and crisp. Remove with a slotted spoon; set aside.
Add onions and garlic to bacon fat; cook 2 minutes, stirring constantly. Add mustard, vinegar, olive oil and parsley. Remove from heat; season to taste with salt and pepper.
To serve, pour over hearty salad greens such as dandelion greens or frisee for a salad. Also consider the vinaigrette for a sauce alternative with fish such as striped bass.