In a medium skillet, heat bacon drippings over high heat. Add garlic; cook until fragrant, about 30 seconds. Add sugar, ½ cup water, vinegars, cane syrup, and mustard, whisking to combine; bring to a boil.
In a small bowl, stir together 2 teaspoons cold water and cornstarch. Add cornstarch mixture and pepper to vinaigrette, whisking until thickened, about 30 seconds. Remove from heat, and stir in crumbled bacon. Use immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/blueberry-maple-chicken-kale-salad-warm-bacon-vinaigrette/