Step 1: In a skillet over medium heat, cook the 6 slices of bacon for about 7 to 10 minutes until crispy and the fat is rendered.

Step 2: Remove the bacon from the skillet and place it on paper towels to drain and keep it crispy.

Step 3: Reserve about 2 to 3 tablespoons of bacon fat in the skillet, discarding any excess.

Step 4: Add 1/4 cup apple cider vinegar, 1/4 cup brown sugar, and 1 tablespoon Dijon mustard to the skillet with the reserved bacon fat. Whisk over low heat for 2 to 3 minutes until the sugar dissolves.

Step 5: Season the dressing with salt and pepper to taste, stirring to combine.

Step 6: Crumble the cooked bacon and stir it back into the dressing for added crunch.

Step 7: Allow the dressing to heat through on low for another minute to meld the flavors.

Step 8: Serve the hot bacon dressing immediately over salads or roasted vegetables, or transfer to a jar and store in the refrigerator for up to one week.