I’ll never make dressing another way.

Here’s how to make it: Sauté bacon in a skillet. Transfer to a plate and crumble for salad, eat a slice plain, or save for another use. Strain the bacon fat through a fine-mesh strainer and wipe out the crispy bits from the skillet with a paper towel. Warm the bacon fat in the skillet (about a 1/4 cup will do), then add shallot and sauté until soft, 2 minutes. Whisk in 3 tablespoons apple cider vinegar, 1 tablespoon brown sugar, and 1 teaspoon Dijon and season generously with salt and pepper. Whisk until combined, and everything is warmed through for like 30 seconds and you’re done.

The resulting dressing is so rich and perfect you will find yourself finding excuses to make salad just so you can enjoy it. And it might just make you feel like you’re eating out at a fun restaurant in Paris, too.