Ingredients
1/4 C toasted pine nuts
6 oz. thickly sliced smoked bacon, cut into 1/2 inch dice
Salt
1/4 C EVO
1/4 C balsamic vinegar
Freshly ground pepper
Preparation
In a medium skillet, toast the pine nuts over moderate heat until browned. Transfer to a plate to cool.
Add the bacon to the skillet, cover with cold water and add 1 tsp. of salt. Bring to a boil, then drain and pat dry.
Heat the olive oil in the skillet. Add the bacon and cook until crisp. Transfer the bacon to a plate. Whisk the vinegar into the fat in the skillet and season with salt and pepper. Add the pine nuts and bacon just before serving the dressing hot or warm.
Serve with chicken, spinach salad or full-flavored fish, such as bluefish.
