Step 1

In a large skillet, fry the bacon over medium heat until crispy.

Step 2

Using a slotted spoon, transfer to a paper towel to drain and reserve 1/4 cup of the rendered fat.

Step 3

Crumble the bacon and set aside.

Step 4

Whisk the vinegar, honey and Dijon mustard into the bacon fat until slightly thickened and creamy. Remove from the heat.

Step 5

Season with a small pinch each of kosher salt and black pepper.