Bacon Vinaigrette and Croutons

2 slices thick cut apple wood smoked bacon (cut into small strips)

3 tablespoons grape seed oil

1½ cup multigrain bread diced ¼-inch thick

1 tablespoon shallots (finely minced)

½ cup champagne vinegar

¼ cup sherry vinegar

Juice of 1 lemon

½ tablespoon lemon zest

1 tablespoon Dijon mustard

½ teaspoon ground black pepper

½ teaspoon kosher salt

½ tablespoon honey

1 cup extra-virgin olive oil

2 tablespoons Italian flat leaf parsley, finely chopped

5 scallions (green onions), finely chopped

Heat oven to 350 degrees.

In a small saucepan, cook bacon and grape seed oil on low heat until bacon is semi crispy.

Put the cubed bread on a cookie sheet and drizzle bacon fat and oil over the bread; bake 7 to 8 minutes (reserve for plating).

Meanwhile, add the shallots and both vinegars to the bacon left in pan and reduce by one-fourth. Transfer to a bowl and whisk in lemon juice, zest, mustard, black pepper, salt, honey. Slowly drizzle the olive oil in, while whisking, until all oil is incorporated into the vinaigrette. Finish by whisking in parsley and scallions. This can be held at room temperature for up to 1 hour before serving. Serve with Crispy Chilean Sea Bass and Sweet Pea Risotto.

Serves four.

Chef Eddie Sweeney, Catch 35, Naperville