A great salad dressing comes down to a tasty balance of tanginess, saltiness, and richness. The classic ratio for a French vinaigrette is 2 parts oil to 1 part acid. Personally, I prefer a ...
Chef Kevin Willmann whisks rendered bacon fat with reduced vinegar, sorghum, and lemon juice to create the warm vinaigrette that dresses this combination of mixed wild mushrooms, baby greens ...