Bacon Salad Dressing from the Biltmore Estate

Bacon Salad Dressing from the Biltmore Estate
1 pound bacon, cut into julienne strips
2 ½ cups diced celery
1 medium onion diced
¾ cup vinegar
¼ cup Dijon mustard1 tsp. salad herb seasoning
½ tsp. ground mustard
¼ tsp. white pepper
2 cups sugar
¼ tsp. browning and seasoning sauce, such as kitchen Bouquet
2 Tablespoons cornstarch mixed with 2 tablespoon cold water.

In a large sauté pan over medium-high heat, brown the bacon and cook until crisp. Drain off two-thirds of the fat. Add the celery and onions to the bacon and sauté until lightly browned, approximately 9 minutes. Add the vinegar and cook, uncovered, until the mixture has been reduced by half, about 3 minutes. While cooking, stir in the Dijon mustard and seasonings. When the mixture has been reduced by half, add the sugar and cook until dissolved. Stir in the brownings and seasoning sauce. Slowly pour in the cornstarch mixture, stirring until the dressing is thickened. Cool, then transfer to a storage container and refrigerate. To serve, dip out the amount of dressing you need (allow 2 tablespoon per person) and reheat the dressing in the microwave until it is very hot but not boiling. Drizzle over the greens, toss and serve.
It keeps indefinitely in the refrigerator.

The Biltmore Estate
Asheville, North Carolina