By Nic Williams
1 large egg yolk
1 shallot, minced
1 teaspoon honey mustard
1 tablespoon fresh lemon juice
1 cup of olive oil
3/4 cup of parmesan cheese
2 teaspoons of kosher salt, plus extra to taste
1 teaspoon of black pepper, plus extra to taste
1 pound of thick-cut bacon, cut into 2 inch strips
1 head of lettuce, chopped
4 vine-ripened tomatoes, quartered (plus 3 extra tomatoes, quartered for garnish, if desired)
Process the egg yolk, shallot, honey mustard and lemon juice in the food processor until combined (about 5 seconds).
With the food processor running, slowly add olive oil and parmesan cheese. Season with additional salt and pepper to taste. If you would like the dressing to be thicker, add more parmesan. If you want a thinner dressing, add a teaspoon of water. Set aside.
Pan-fry bacon until crispy, about 2-3 minutes on each side, and set on paper towels to dry.
Toss the lettuce, four tomatoes and bacon with half the dressing. Garnish with additional tomatoes if desired and serve with remaining dressing on the side.