Whether it was on leaf lettuce straight from the garden, baby spinach from the grocery store, or straight from the cast iron skillet on the stove, I loved my my mom’s warm bacon dressing. 
The sweet and sour dressing becomes opaque and thick after cooling down…I can still eat it by the spoonful. Although a rather unorthodox technique, I remember my mom using both flour and corn starch to thicken the dressing. She did not like using cornstarch as a thickener as much as flour, but I do not think she liked the result of using just flour…this was her solution. Therefore, I use both also. Once again, I find myself composing a recipe from my memory of watching her make it because she rarely measured ingredients or used a recipe. (Full disclosure: I usually only measure all ingredients when cooking for A Simple Home Cook… I measure when baking, but not cooking).
