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Maple Balsamic & Bacon Vinaigrette Over Wilted Baby Spinach

September 22, 2017

4 tablespoons Maple Balsamic Vinegar
2 Tablespoon aged red wine vinegar
1 teaspoon good quality Dijon style mustard
4 tablespoons extra virgin 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

Directions

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