Warm Bacon Vinaigrette

Taste and texture: Salty, smoky and tart. Tender, with sliced bacon and chopped shallots. Try with: green salad to accompany the main course with shredded grilled chicken; grilled chicken or baked trout; seared scallops; steamed or sauteed green beans or asparagus; baked Brussels sprouts.
Preheat a medium-sized nonstick skillet over medium-high heat. Add the bacon to the skillet; cook until crisp. Remove the bacon, leaving 1 1/2 tablespoons of the filling in the pan. Crumble the bacon. Add the chopped bacon and shallots to the pan; cook for 1 minute, stirring frequently. Remove from heat and add the vinegar and the following 3 ingredients (with added sugar). Gradually add the olive oil to the vinegar mixture, stirring constantly with a whisk.