12835 Preston Road #302, Dallas Texas 75230 972-789-9610
Store Hours M-F 11:00am-6:00pm Sat 10:00am-5:00pm Sun 11:00am-5:00pm
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Ingredients:
| 4 TBSP | Vermont Maple Dark Balsamic Vinegar |
| 2 TBSP | Organic Red Wine Vinegar |
| 1 tsp | Dijon-Style Mustard |
| 4 TBSP | Ultra-Premium Extra Virgin Olive Oil |
| 1 TBSP | Shallots, finely minced |
| 4 Slices | Bacon, cooked crisply and finely crumbled |
| 2 Quarts | Baby Spinach Leaves, washed, stems removed |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Place spinach in a serving bowl.
Heat Vermont Maple Dark Balsamic Vinegar, half the crumbled bacon, Organic Red Wine Vinegar, half of the shallots, 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 Ultra-Premium Extra Virgin Olive Oil emulsify.
Adjust seasoning, gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallots.
Serve warm.
