Italian Radicchio Slaw with Bacon Vinaigrette
6 slices raw bacon, chopped
½ cup apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon pepper
Toss the radicchio, green cabbage and pine nuts in a large bowl until combined. Shake the vinaigrette. Pour over the salad and toss to coat.
Cook the bacon until crisp. Drain, reserving 3 tablespoons of the hot bacon drippings. Crumble the bacon. Combine the reserved bacon drippings, crumbled bacon, vinegar, sugar, salt and pepper in a jar with a tight-fitting lid. Cover and shake well.