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Citrus Fennel Dressing


Yield: 8 servings

4 Bacon strips; fried, drained on paper towels, reserve drippings
2 tablespoon Mustard; dijon
1/2 teaspoon Salt; Diamond Kosher
1 teaspoon Black Pepper; freshly ground
2 teaspoon Fennel Seed; freshly ground
1/4 c Honey
1/3 c Vinegar; Apple Cider
1/3 c Orange juice; fresh squeezed
1/3 c Olive Oil; EVOO -option, use Walnut Oil

In a large skillet, fry the bacon until crisp, drain, remove and set aside. To the hot drippings, add the mustard, salt and pepper, fennel seed, honey, and cider vinegar. Bring to a boil and simmer for 30 seconds. Remove from the heat and whisk in the orange juice and the olive oil. Use the reserved bacon to top the salad, or toss the salad with the crumbled bacon and serve.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.