Maple Balsamic Bacon Vinaigrette Over Wilted Baby Spinach

Ingredients:

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

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.

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