To make a warm bacon salad dressing, cook 6 strips of chopped bacon in a pot set over medium-high heat. Once the bacon is crisp, transfer it to a plate lined with paper towels. Sauté 2 chopped shallots in the bacon grease, cooking them for one to two minutes.
Once the shallots are softened, whisk in 1/3 cup malt vinegar, 1 tablespoon Dijon mustard, 2 teaspoons sugar, 1/2 cup chopped chives, 2 tablespoons chopped savory, and salt and pepper to taste. Whisk the ingredients together, heating the dressing for approximately 30 seconds. Pour the warm bacon dressing over the salad immediately.
Alternatively, cook 4 strips of chopped bacon with 1/2 of a chopped onion in a skillet placed over medium heat. Once the bacon is crisp and the onions are tender, stir in 1/4 cup balsamic vinegar, 5 tablespoons honey, 1/4 teaspoon salt and 1/8 teaspoon pepper. Continue cooking the mixture until it's heated through. Transfer the dressing to a bowl, and whisk in 1/4 cup canola oil.
Derived from the sauce traditionally used for dressing German potato salad, this rich salad dressing became popular among 19th century German-Americans, who used it to coat dandelion greens. Although it's most commonly used to dress spinach salads, it can also be tossed with sturdy greens such as kale.