Brown the bacon cubes in a hot frying pan with rapeseed oil until not too biting. Add the shallot cubes and deglaze with the broth. Remove from the flame, add the balsamic vinegar and stir gently. Remove the frying pan from the heat and gradually add the oil. Season with salt and ground cumin.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!