Cook 120 g bacon in a skillet until crisp, then remove and crumble.
Whisk together 46 g sherry vinegar, 6 g Dijon mustard, and 15 g finely minced shallot.
Slowly whisk in 28 g Olive Oil to emulsify the dressing.
Sesli anlatım, porsiyon ayarı ve daha fazlası
