1Place shallot and garlic in a small bowl, season with salt, and add the vinegar. Set aside.
2In a medium saute pan, cook the bacon over medium heat until it is crisp. Transfer to paper towel to drain.
3Pour off all but 2 tablespoons of bacon fat from pan. Return pan to low heat and add the vinegar mixture. Simmer about 1 minute. Add olive oil and maple syrup and heat through. Stir and season with black pepper. Taste and correct salt, vinegar or oil to taste.
4Remove from heat and stir in parsley. Crumble bacon and add to vinaigrette. Use immediately, while still hot.