This is great over a green salad when accompanying a steak dinner. Use it immediately.
4 slices applewood-smoked bacon, cooked and crumbled
2 Tablespoons chopped shallots
3 Tablespoons red wine vinegar
1 teaspoon dijon mustard
fresh ground black pepper
1/8 teaspoon sugar
3 Tablespoons olive oil
Head a medium non-stick skillet over medium heat. Swirl 1 Tablespoon olive oil to coat. Add crumbled bacon and shallots, cook for 1 minute stirring frequently. Remove from heat, and stir in vinegar, mustard, pepper, and sugar. Gradually add olive oil to the vinegar mixture, stirring constantly with a whisk.
Recipe from Cooking Light Magazine