4 tablespoons Vermont Maple Balsamic Vinegar
Place spinach in a serving bowl.
Place the Vermont Maple Balsamic Vinegar, 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 Melgarejo Hojiblanca Extra Virgin Olive Oil to emulsify.
Adjust seasoning, gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.