Ingredients

• 2 tablespoons mascarpone cheese
• 3 strips bacon, crisp-cooked and finely chopped, plus 1 teaspoon warm bacon fat
• 1/2 cup Base Vinaigrette, recipe follows
• Kosher salt and coarsely ground black pepper
• 1/4 cup red wine vinegar
• 1 teaspoon minced shallots
• 1/4 cup plus 2 tablespoons canola oil
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

1. Add the mascarpone, bacon and bacon fat to a bowl and whisk until combined. Slowly pour in the Base Vinaigrette, vigorously whisking to blend smoothly, until completely combined. Taste and season with salt and pepper if needed.
2. Serve with salads and crudite, as a French fry dip or as a spread for a sandwich.
3. In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water. Slowly stream in the oils while whisking. Season with salt and pepper.
4. Recipe courtesy of Geoffrey Zakarian