• 4 Tablespoons Vermont Maple Balsamic
  • 2 Tablespoons Aged Red Wine Vinegar
  • 1 Tablespoon Dijon style mustard
  • 4 Tablespoons EVOO (Coratina, Picual)
  • 2 Tablespoons finely chopped shallots
  • Salt and pepper
  • 4 Slices center cut bacon, cooked to a crisp and finely crumbled
  • 2 quarts young spinach leaves, stems removed, washed

Place spinach in a serving bowl. Place Maple Balsamic, half of the crumbled bacon, red wine vinegar, pinch of 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 slightly, then whisk in the EVOO.  Emulsify.  Adjust seasoning, gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallots.