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

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Soups, Salads & Dressings

Apple Maple Balsamic Vinaigrette



4 TBSP Vermont Maple Dark Balsamic Vinegar
2 TBSP Traditional Dark Balsamic Condimento
1 tsp Good Quality Dijon-Style Mustard
4 TBSP Any Extra Virgin Olive Oil (for example Italian Biancollila Ultra-Premium)
2 TBSP Shallots, finely minced
1/2 tsp Salt
4 Slices Center-Cut Bacon, cooked crispy and finely crumbled
2 Quarts Young Spinach Leaves, stems removed and washed
To Taste Freshly Ground Black Pepper 




Place spinach in a serving bowl.

Place the Vermont Maple Dark 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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