12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Store Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed

Soups, Salads & Dressings

Maple Balsamic Bacon Vinaigrette Over Wilted Baby Spinach


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



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.

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