Heat 1 tablespoon of olive or neutral oil in a medium skillet. Add the chopped bacon and fry golden but barely crispy for about 7 minutes. Then add the minced garlic and cook for 20 more seconds. Remove the skillet from the heat and let cool for 2 minutes.

Stir in the green onion, anchovies, vinegar, and oil—season with the freshly ground black pepper. Adjust other seasonings to taste.

Store the vinaigrette in the fridge in an airtight container. The oil and bacon fat will solidify, so bring the vinaigrette to room temperature before using. It will be good in the fridge for 2 to 3 weeks. It never lasts that long in our family, though!