Aged Maple Balsamic Bacon Vinaigrette Over Spinach - EVOO & Vin

Aged Maple Balsamic Bacon Vinaigrette Over Wilted Baby Spinach

Ingredients

 

4 tablespoons Vermont Maple Balsamic Vinegar
2 Tablespoon aged red wine vinegar
1 teaspoon good quality Dijon style mustard
4 tablespoons Melgarejo Hojiblanca 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  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.

 

Serve warm