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Aged 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

To taste     salt

To taste     Black Pepper, freshly ground 

4 slices      Bacon, cooked to a crisp and finely crumbled

2 quarts     Baby Spinach Leaves, washed, stems removed 


Place spinach in a serving bowl.

Heat Vermont Maple Balsamic Vinegar, half the crumbled bacon, 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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