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
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.