Warm Bacon-Mushroom Vinaigrette

This vinaigrette is perfect with spinach, escarole, or kale. It's also wonderful served over pork chops! This can be made 1 day ahead, just rewarm before using. From Bon Appetit magazine.

• Ready In: 24 mins
• Yields: 1 cup

Ingredients

• 4  ounces bacon (about 4 slices)
• 3  tablespoons water
• 2  cups mushrooms, sliced
• 3  tablespoons sherry wine vinegar
• 1⁄4 cup water
• 2  tablespoons  vegetable oil
• 2  tablespoons flat leaf parsley, chopped
•  kosher salt
•  black pepper, freshly ground

Directions

1. Cut the bacon slices int 1/2 inch wide strips. Cook the bacon with 3 tbsp water in a medium skillet over medium heat, stirring often, until the bacon starts to crisp. Add the mushrooms and cook, tossing occasionally, until tender, 5-6 minutes.
2. Add the sherry vinegar and 1/4 cup water. Simmer until reduced by half, about 1 minute. Stir in the vegetable oil and season with salt and pepper. stir in the chopped parsley.
3. Enjoy!