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.