Avocados with Warm Bacon Parsley Vinaigrette

Ingredients

• 2  firm-ripe avocados pitted peeled cut into 4 to 6 wedges
• 0.3 pound thin- bacon 
• 4 servings pepper black freshly ground
• 2 tablespoons flat-leaf parsley chopped
• 3  garlic cloves minced
• 4 servings kosher salt 
• 2 tablespoons juice of lemon fresh
• 1 teaspoon sugar 

Equipment

• frying pan
• paper towels

Directions

1. Cook bacon in a large frying pan over medium-low heat until crisp.
2. Drain on paper towels; let cool.
3. Remove pan from heat and discard all but 2 tbsp. bacon fat. Divide avocado wedges among 4 plates.
4. Heat reserved bacon fat over medium heat.
5. Add garlic, 1/4 cup water, the lemon juice, and sugar and simmer 1 minute, stirring. Season with salt and pepper. Stir in parsley and crumble in bacon. Immediately pour over avocado wedges and serve.