Ingredients:
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.