- 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.
