Aged 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 UP EVOO
2 Tbsp finely minced shallots
1/2 tsp salt
freshly ground black pepper to taste
4 slices center cut bacon, cooked to a crisp and finely crumbled
2 quarts baby 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, 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 them whisk in the EVOO to emulsify.
Adjust seasoning, gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallots.