Blood Orange Bacon Vinaigrette

This is the first salad dressing I've made that Keith actually likes; figures it takes bacon to finally get Keith to like a salad.  You can replace the blood oranges with normal oranges if you like, I just like the color they give.  It keeps pretty well in the fridge for several days but the bacon drippings will solidify so you'll have to microwave it to re-liguify them before you re-shake the dressing.

1 1/2 tbsp blood orange juice
1 tsp lemon juice
1 tsp rice wine vinegar
1 tsp dijon mustard
3 tbsp bacon drippings
2 dashes garlic oil
2 dashes ginger oil
2 tbsp olive oil
1 shallot finely chopped
salt and pepper to taste

1. Fry the shallots in the bacon drippings over medium high heat until they are golden brown. Set aside to cool.
2. Combine the lemon juice, blood orange juice, rice wine vinegar, garlic oil, ginger oil and mustard in a jar. Seal up and shake. add in the olive oil, shallots with the bacon drippings. Seal up and shake again until an emulsion is formed. season with salt and pepper, toss with lettuce of choice and serve, with a sprinkling of chopped crispy bacon if you like.