Maple Balsamic Bacon Vinaigrette
Over Wilted Baby Spinach
4 Tbsp Aged Maple Balsamic Vinegar*
2 Tbsp Barrel-Aged Red Wine Vinegar*
1 tsp good quality Dijon style mustard
4 Tbsp Blood Orange Olive Oil*
2 Tbsp finely minced shallots
1/2 tsp Himalayan Pink 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
Place spinach in a serving bowl.
Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper & 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, then slowly whisk in the olive oil to emulsify. Adjust seasoning if needed.
Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot. Serve warm.
*Items available at The Vintage Olive
Delicious Additions: Poached, hard or soft boiled eggs, red onion, avocado, toasted walnuts or pecans, crumbled feta cheese, kale and more!