Charred Okra with Bacon Vinaigrette

Yields
Serves 8

Recipe from Nina Compton, Bywater American Bistro, New Orleans

¾ cup olive oil, divided

2 cups diced bacon 

2 shallots, minced 

¼ cup sherry vinegar

2 tablespoons whole-grain mustard 

2 teaspoons chopped thyme 

1 pound okra 

Salt and freshly ground black pepper to taste

Preheat oven to 350 degrees. In a large skillet over medium-high heat, warm ½ cup olive oil. Add bacon and cook until crisp, about 6 minutes. Remove from heat and stir in shallots, vinegar, mustard, and thyme.
Cut larger pods of okra in half, drizzle with remaining ¼ cup olive oil, and season with salt and pepper. Place okra cut-side down in a large sauté pan and roast until golden brown. Toss in bacon vinaigrette and serve warm.

From Nina Compton's Caribbean Christmas.

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