Bring bacon and water to boil in 8-inch skillet over high heat. Reduce heat to medium and cook until water has evaporated and bacon is crisp, about 10 minutes. Transfer bacon to paper towel lined plate and pour off all but 1/2 teaspoon fat from skillet. Add shallot and cook, stirring frequently, until softened, 2 to 4 minutes. Remove pan from heat and add vinegar. Transfer shallot mixture to bowl and stir in bacon and chives. Sprinkle over vegetables before serving.

Makes about 1/2 cup