Description
Tom Condron is the executive chef of both the Mimosa Grill and Upstream restaurants in Charlotte, North Carolina.

Ingredients

• 1 slice bacon
  
• 2 tablespoons diced celery
  
• 3 tablespoons minced onion
  
• 3 tablespoons red wine vinegar
  
• 3 tablespoons apple cider vinegar
  
• 4 tablespoons firmly packed brown sugar
  
• 1 teaspoon whole-grain mustard
  
• Salt and pepper to taste
  
• 1 cup olive oil

Preparation
Cook bacon in skillet until crisp; remove and set aside. To skillet, add celery and onion. Cook for two minutes on medium heat until tender. Add red wine vinegar and apple cider vinegar, brown sugar and whole-grain mustard. Salt and pepper to taste. Simmer 10 minutes. Remove from heat. Slowly stir in 1 cup olive oil, blending to make an emulsion. Crumble bacon and add to dressing.

Nutrition
no information available

Serves
Makes 6 servings.

Variations
no information available