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Dressings & Sauces

Apple Maple Balsamic Vinaigrette

Ingredients 

4 tablespoons Vermont Maple Balsamic Vinegar

2 Tablespoon Traditional Balsamic Condimento 

1 teaspoon good quality Dijon style mustard

4 tablespoons any  Extra Virgin Olive Oil (your choice)

2 tablespoons 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 Maple Balsamic Vinegar, half the crumbled bacon, Traditional Balsamic Condimento, 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 extra virgin olive oil to emulsify. 

Adjust seasoning, Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.

Serve warm



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