Warm Bacon Vinaigrette

Because the dressing is warm, you want to drizzle your salad with the dressing seconds before you serve it, or the salad will become too saturated and soggy with dressing.


  • 3/4 c plus 2 tbsp The Olive Grove’s Ultra Premium Extra Virgin Olive Oil (best with peppery olive oil such as Leccino or Picual)
  • 6 slices Hickory or apple smoked bacon
  • 3 Medium shallots, coarsely chopped
  • 1 tbsp Fresh lemon juice
  • 3-1/2 tbsp Red wine vinegar
  • 1 tsp Minced fresh oregano
  • 1 tsp Minced fresh thyme
  • Sea salt and freshly ground black pepper


Place a medium sauté pan or skillet over medium heat. Add 1 tbsp olive oil. Heat for 2 minutes. Carefully add the bacon, using tongs to lay the slices flat in the pan. Cook for 8 to 10 minutes, until completely brown and crispy. Place the cooked bacon on paper towels to drain. Place a small sauté pan or skillet over medium heat. Add 1 tbsp oilice. Heat for 1 minute. Add the shallots, sauté 4 to 5 min until translucent. Lower heat, and add lemon juice, red wine vinegar, oregano and thyme. Heat for 1 to 2 min. Slowly add the olive oil. Heat for 2 min.