This delicious recipe is courtesy of Mark Picone of  Vineland. Use it as a dip, antipasto, or as a topper for fish or red meat.

Ingredients

• 4 slices bacon, thick, cut into lardons
• 4 jars Fabrizia Home Style Cracked Olives, drained, oil reserved, olives chopped
• 1 shallot, peeled and minced
• 1/3 cup red walnuts, toasted
• ¾ cup basil leaves, slivered
• salt and freshly ground pepper – to taste

Directions

1. In a large skillet, cook the bacon pieces over medium heat until they begin to crisp and the fat has rendered, about 10 minutes
2. Add the olives, shallot and walnuts to the skillet and toss to coat in the fat. Add a couple pinches of salt and pepper and cook until warm.
3. Add the basil and remaining olive oil to desired consistency.

Serving

1. Place a portion of risotto on a warm plate.
2. Top with a piece of salmon and a spoonful of salsa off the to the side.