Light Lunch: Bacon vinaigrette on fig and goat cheese salad

First, some news! Big changes are coming our way. We'll be moving later this month, so things might get a bit hectic. We'll do our best to keep the posts coming during the next couple weeks, and we're really looking forward to a fresh start in the Boston area! Don't worry, we'll make it up to you.

Also, we recently spent an evening cooking with the winner of our first cookbook giveaway. What a great day, and what a great meal! Malissa's chicken cacciatore was delicious, and I admit I went crazy with the pictures. Post coming soon!

Get to the food already: Okay, okay. Next time you're cooking up some bacon, save the fat! There are lots of ways you can use your leftover grease. One of our favorites is this killer bacon vinaigrette, lightened with a squeeze of fresh lemon juice. We had it with a fig and goat cheese salad for a quick lunch on a spring day.

Bacon Vinaigrette
(makes 1/2 cup)

• 2.5 tbsp red wine vinegar
• 4 tbsp olive oil
• 2.5 tbsp bacon fat
• 1 tsp garlic and shallot mix (minced)
• salt and pepper to taste
• mix
• add 1/2 tsp lemon

Combine all ingredients and mix! Our salad was mixed artisan greens, roasted almonds, fresh figs, Cypress Grove Herbs de Humboldt goat cheese, and more BACON!

 Toss dressing with salad to coat evenly, if you're serving family style. Bask in bacon-y satisfaction.