In a back issue of Cooking Light magazine I saw a page of homemade dressing ideas that would work on a number of proteins as well as salads. This specific dressing made with bacon, tarragon, maple syrup, vinegar and mustard really caught my eye.  Similar in taste to a warm bacon vinaigrette you might find on a spinach salad with sliced mushrooms, this savory dressing works beautifully on pork chops, roasted chicken breasts, your favorite grilled fish– or as mentioned, a lovely spinach salad topper.

Tagged: bacon, Cooking Light, Cooking Light magazine, Dijon mustard, dressing, fresh tarragon, maple syrup, maple-bacon-tarragon dressing, shallots, sherry vinegar, tarragon, warm dressing