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Maple Balsamic Bacon Vinaigrette Over Wilted Baby Spinach

4 tablespoons Maple Balsamic Vinegar
2 Tablespoon aged red wine vinegar
1 teaspoon good quality Dijon style mustard
4 tablespoons extra virgin olive oil (or Tuscan Herb olive oil)
2 tablespoon finely minced shallots
1/2 teaspoon salt
freshly ground black pepper to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled
2 quarts young spinach leaves, stems removed, washed

Products You Will Need:
Tuscan Herb Olive Oil
Maple Balsamic

Barrel-Aged Red Wine Vinegar


Cooking Instructions:
Place spinach in a serving bowl.

Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat. Gently warm while whisking - remove from heat before it reaches a simmer. Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify. Adjust seasoning,

Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.

Serve warm

Cooking Time: 5-10 min
Servings: 4-6

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