Hot Bacon Dressing

Fry the bacon in the vegetable oil in a small saute pan over medium heat until crisp. Drain cooked bacon in a metal strainer, reserving 2 tablespoons of the rendered fat. Crumble the bacon and set aside. Transfer 2 Tbsp. of the reserved drippings to the same small saute pan set over medium heat, and saute the onions and garlic, along with a pinch of salt til tender. Whisk in the apple cider vinegar, rice vinegar, water & sugar. Add Dijon mustard, and raise heat to medium-high and bring to a simmer. Season with a small pinch each of kosher salt and black pepper. Dissolve the cornstarch in the 2 tsp. cold water in a small bowl, then drizzle into pan, whisking in well. simmer for 1 minute, or until it begins to thicken. Turn heat down to low and whisk in 1/3 cup of reserved bacon drippings. Toss back in cooked bacon. Adjust to your own individual taste with additional salt, pepper, and cayenne. Serve dressing warm over your cold salad greens.