Brats, burgers, are potato salad are all no-brainers when it comes to Backwoods Mustard applications. We would have never thought to make a salad dressing from it. That's just the kind of crazy idea that would take a chef to dream up. Chef Mary of 51 North Brewery in Lake Orion did just that. We partnered with 51 North Brewery for our public launch party in June of 2013. The Backwoods Mustard salad dressing was just one of the delicious concoctions that Chef Mary created for the menu. Above you can view the video recipe from Fox 2 News cooking school.
1 lb hickory smoked bacon, chopped.
½ cup rendered bacon fat
1 cup olive oil/canola blend
¾ cup balsamic vinegar
2 large shallots, minced
½ tsp. salt
½ tsp. granulated garlic
¼ tsp. black pepper
4 tbs. Backwoods Sweet Jalapeno Mustard
½ cup honey
In a medium frying pan over medium-high heat cook chopped bacon until crispy. Remove bacon from frying pan to paper towel lined plate or tray and reserve ½ cup of the bacon drippings. (you will need ½ cup bacon drippings and 1 cup chopped bacon for dressing). Set aside.
Break out your food processor or blender and combine all ingredients. Blend on high until creamy and will coat the back of a spoon. Now you are ready to dress your favorite salad.
Makes approximately 3 cups of dressing.
Use immediately or store up to one week in the refrigerator.
51 North Brewery
51 North Broadway
Lake Orion, MI 48362
248-690-7367
Great clip!
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