Maple-Bacon Vinaigrette Over Wilted Baby Spinach
4 Tbsp MAPLE BALSAMIC*
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
½ 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
Place spinach in a serving bowl, set aside.
Place the maple balsamic, red wine vinegar, salt, pepper, mustard, half the shallots and half the crumbled bacon 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 (which wilt slightly wilt the spinach) then top with remaining crumbled bacon and shallot. Serve warm.
* Available at The Vintage Olive *
Delicious Additions: Poached, hard or soft boiled eggs, red onion, avocado, toasted walnuts or pecans, crumbled feta cheese, kale.