Before you start your dressing have 4 ounces of salad ready in each bowl of salad that you intend to serve to your guests. Also have the hard boiled egg & Red Onion sliced and read to top your salad as soon as the dressing is done.
Diced and fry bacon very crispy in a large tall frying pan. Reserve render fat. let cool. Set Bacon aside.
In the same pan heat 1/4 cup bacon fat, 1/4 c EVOO and shallots. Saute' on medium heat until translucent. Add garlic and saute' for 1 minute.
Add Vinegar, Water, Brown Sugar, Black Pepper, Mustard, and Honey. Reduce until thick. use cornstarch slurry if needed. ( Saute' until no longer cloudy if slurry is needed.)
Right before Serving add the fried bacon pieces to the dressing. Quickly fold them in and serve.
Pour hot dressing of top of each of the salads. This recipe is enough to make about 6 small salads. Top with egg and onion then enjoy!