• 1 Pound of Bacon Chopped
• 1 Medium Vidalia Onion Diced
• 3-4 Cloves of Garlic Minced
• 2/3 Cup Apple Cider Vinegar
• 1/2 Cup Rice Vinegar
• 1 Cup Water
• 1 Cup Sugar
• 2 Tbsp Dijon Mustard
• 1/3 Cup Bacon Fat
• 2 Tbsp Cornstarch Dissolved in cold water
• Red Pepper Flakes
• Fresh baby Spinach
• Grape or Cherry Tomatoes
• Sliced Mushrooms

Method-

Cook bacon in a large skillet until crispy. Drain but keep the fat separate for later.

In the same skillet, sauté the onion and garlic for about 5 minutes over medium high heat. onions should start to turn translucent. Add the vinegar and sugar. Reduce the heat to simmer and cook for another 5 minutes. Add the water, mustard and bacon fat and simmer for another 5. Add the corn starch and red pepper flakes. Simmer for yet another 5 minutes. Remove from the heat, putting the bacon back in the dressing. Allow to cool for a few minutes before drizzling over the salad. Serve immediately.