Step 1

Heat a large skillet to medium and fry the bacon until crisp. Remove and set aside. Add in the shallots and sauté for about 2 minutes, then add in the sugar-free apricot jam, brown Swerve, apple cider vinegar, dijon mustard and water.

Step 2

Whisk until combined and continue cooking for another 2 minutes, then add the bacon back into the pan. Serve over your salad while it’s still warm. Store leftovers in an airtight jar in the fridge for several days.