Bacon Caprese Salad

MAKES 2 CUPS
 

INGREDIENTS

FOR THE VINAIGRETTE:
¾ lb. bacon, diced and crisped, fat reserved
½ cup chopped celery
½ cup honey
½ cup rice vinegar
½ cup sliced shallots
¼ cup roasted garlic
1¼ tbsp. lemon juice
½ tbsp. dijon mustard
¼ cup canola oil
Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD:
1 lb. fresh mozzarella, halved crosswise and thinly sliced
4 heirloom tomatoes, cut into wedges
1 tbsp. fresh marjoram leaves
 

INSTRUCTIONS

1. Make the vinaigrette: In a large food processor, process ½ lb. bacon, celery, honey, vinegar, shallots, garlic, lemon juice, and mustard until smooth. With the processor running, slowly add oil and the reserved bacon fat; season with salt and pepper.

2. Make the salad: Combine mozzarella, tomatoes, and marjoram; season with salt and pepper and drizzle with vinaigrette. Garnish with remaining bacon.