Recipe: Bennigan's Hot Bacon Dressing and Hot Bacon Mustard Dressing

Bennigan's Hot Bacon Dressing

2 ounces Bacon grease
1/4 pound Red onion -- dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco

Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken. While the onions are carmelizing, in a mixing bowl place the water, honey and red wine vinegar. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well. After the onions have carmelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper (sic.) honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refigerator until needed. Note: To reheat use a double boiler. I put the tabasco on the ingredient list if you like it. In different parts of the country Bennigan's omits this ingredient.

Hot Bacon-Mustard Dressing

4 bacon strips, diced
2 C. honey-Dijon mustard
1/2 C. sugar
1/3 C. orange juice
1 T. cider or red wine vinegar
1/4 tsp. ground mustard
1/4 C. honey
torn salad greens or fresh spinach

In a skillet, cook bacon until crisp. Drain, reserving 3 T. drippings; set bacon aside. To the drippings add Dijon mustard, sugar, orange juice, vinegar and ground mustard. Bring to a boil. Stir in honey and bacon. Serve warm over salad greens or spinach. Refrigerate leftovers. Reheat before serving. Makes about 2 cups