Warm vinaigrette is commonly used in Salade Lyonnaise (complete with frisée, slices of crisped-up lardon, and a poached egg), and our take brings in softened slivers of red onion for a bit of sweet subtlety. In lieu of mustard, this recipe doubles down on the vinegar, calling for both balsamic and apple cider to cut the richness of bacon bits with fruity undertones. It’s a surefire way to amp up your arsenal of roasting vegetables, from brussels sprouts to broccoli or a beans-and-greens routine, especially with a sprinkle of crispy shallots or toasted bread crumbs on top.
- In a small skillet over medium-low heat, cook the bacon slowly, rendering the fat and stirring regularly so it cooks evenly, 3-5 minutes.
- Once the bacon is a little past halfway cooked, add the red onion and cook to soften, stirring occasionally, 7-10 minutes. When the red onion is softened, turn off the heat, add the sage, and stir just until it perfumes the air.
- Add the balsamic vinegar followed by the apple cider vinegar (careful, as the mixture may sputter), and stir gently. Then add the olive oil. Stir to combine, and finish with a few cracks of freshly ground black pepper. Use warm or at room temperature. Store refrigerated, and temper when ready to use.