Vinaigrettes works just as well with warm vegetables in the winter months as it does with cold vegetables in the summer. Drizzle warm dressing over baked sweet potatoes, roasted winter squash or simple sautéed green beans. Serves 4.
2 strips thick cut bacon, cut crosswise into 1/4″ wide strips
freshly ground black pepper
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
2 cups (or 4 portions) cooked vegetables