Ingredients:
- 4 tablespoons Bourbon Maple Balsamic
- 2 Tablespoon Pinot Nero Balsamic
- 1 teaspoon Maine Maple Champagne Mustard (Stonewall Kitchen available at Olive Oil Co)
- 4 tablespoons 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 Bourbon Maple Balsamic, half the crumbled bacon, Pinot Nero Rose Balsamic, 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 EVOO to emulsify. Adjust seasoning,
Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.
Serve warm