Warm Bacon-Mushroom Vinaigrette

  • 4 ounces bacon (about 4 slices)
  • 2 cups sliced mushrooms
  • 3 T Sherry Reserve Vinegar
  • 2 T Sicilian Olive Oil Buy now
  • Sea salt and freshly ground black pepper
  • 2 T chopped flat-leaf parsley

Cut bacon into 1/2″-wide strips. Cook bacon with 3 T water in a medium skillet over medium heat, stirring often, until bacon starts to crisp. Add mushrooms; cook, tossing occasionally, until tender, 5–6 minutes. Add vinegar and 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in oil. Season with sea salt and freshly ground black pepper. Stir in parsley.

Toss with spinach, escarole, kale, or spoon over pork chops.