Warm Bean Salad with Balsamic-Bacon Vinaigrette

I'm on a balsamic vinegar kick so this recipe is on deck for my next big meal. This is from my new cookbook "A New Way To Cook."

• Ready In: 45 mins
• Serves: 4

Ingredients

• Balsamic Bacon Vinaigrette

• 1  ounce  thick-sliced lean bacon or 1  ounce  thick-sliced pancetta, cut into 1/4" dice
• 3  medium onions, halved and thinly sliced lengthwise
• 2  bay leaves
• 1⁄3 cup  balsamic vinegar
• 2  tablespoons water (or reserved bean cooking liquid)
• 3  cups  drained and cooked  beans or 3  cups  drained and cooked lentils, or canned beans rinsed well and drained
•  kosher salt
•  freshly ground black pepper
• 1⁄4 cup fresh flat-leaf parsley

Directions

1. To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
2. Stir in the beans and salt to taste.
3. Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
4. Serve warm.