Aged Maple Balsamic Bacon Vinaigrette

Over Wilted Baby Spinach

Ingredients:

• 4 Tablespoons Maple Balsamic Vinegar
• 2 Tablespoon Red Wine Vinegar
• 1 Teaspoon Dijon style mustard
• 4 Tablespoons Ultra Premium 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

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.

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

Serve warm.

Cooking Time: 5-10 min

Servings: 4-6