Ingredients:
Directions:
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.