Rising Stars

Rising Stars

From: Scott Gottlich, Bijoux, Dallas. Yield: 4 servings.

Vinaigrette:

½ cup chopped garlic and shallots

1 Tbsp. chopped thyme

¼ cup Dijon mustard

¼ cup honey

¼ cup Banyuls vinegar

¾ cup salad oil

Lardons:

as desired, cubed bacon, ¼" thick, slowly rendered until crispy

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