- 1/4 cup sherry vinegar
- 2 tbsp whole grain mustard
- 1 tbsp dijon
- 10 tbsp rendered bacon fat
- kosher salt and cracked pepper
- Whisk together the vinegar and the mustards. If the bacon fat has solidified, reheat it to a liquid state.
- If you do not have enough bacon fat, substitute the rest with canola oil.
- Drizzle the fat into the vinegar, whisking constantly.
- Season to taste.
Serve on a sald of frisee, fried croutons, bacon bits, and one poached egg per person.