Jennifer Causey
Serves 4 (serving size: about 1 Tbsp.)

This dressing simply makes the meal: Spoon over any simply seared or baked chicken breast and dinner is served. Instead of oil, bacon drippings provide the fat for the dressing. Be sure to remove the pan from the heat first and carefully add the liquid to avoid splatters. If you don't have tarragon, you can use finely minced fresh rosemary or thyme in the dressing.

How to Make It

Cook bacon slices in a skillet over medium-high until crisp. Remove bacon from pan; finely chop. Remove pan from heat. Add water, minced shallot, sherry vinegar, Dijon mustard, pure maple syrup, and minced fresh tarragon to pan, stirring to scrape up browned bits. Stir in bacon, black pepper, and kosher salt.

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