Pancetta Vinaigrette

1 ounce pancetta (unsmoked, salt-cured Italian-style bacon), cut into 1/4-inch dice

1/4 C. finely chopped shallots

1 tsp. finely minced garlic

1/2 C. sherry vinegar

3/4 C. extra-virgin olive oil

1 T. finely chopped thyme leaves

Kosher salt

Freshly ground black pepper

In a skillet or sauté pan over medium heat, cook the pancetta, stirring frequently, for 10 minutes, or until the fat has been rendered and the pancetta has crisped. Add the shallots and garlic; cook for a minute or so, stirring constantly. Add the vinegar to deglaze the pan. Add the oil and cook until it bubbles at the edges. Remove from the heat and add the thyme, stirring to mix well. Season with salt and pepper to taste.