Don't Miss Healthy, Flavorful Gifts that include the FULL PACKAGE! + View Our Launch Event Video & Photo Showcase !

Holiday Store Hours:Wed 11/22 Closing at 2pm | Thanksgiving: Closed | Fri 11/24 9am - 7pm | Sat 11/25 9am - 7pm | Sun 11/26 12pm - 6pm

Remaining Holiday Hours:  Mon-Wed & Fri: 10am - 6pm | Thur: 10am - 7pm | Sat: 9am - 7pm | Sun: 12pm - 6pm | 5225 Beltline Rd., Suite 208 | Dallas, TX 75254


Aged Maple Balsamic Bacon Vinaigrette Over Wilted Baby Spinach



4 tablespoons INFUSED Vermont Maple Balsamic Vinegar
2 Tablespoon INFUSED red wine vinegar
1 teaspoon good quality Dijon style mustard
4 tablespoons INFUSED  ULTRA PREMIUM EVOO mild
2 tablespoon finely minced shallots
1/2 teaspoon salt freshly ground black pepper to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled
2 quarts young spinach leaves, stems removed, washed



Place spinach in a serving bowl.


Place the  INFUSEd Vermont Maple Balsamic Vinegar, half the crumbled bacon, red wine vinegar, 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 INFUSED ULTRA PREMIUM EVOO to emulsify.  


Adjust seasoning, gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.


Serve warm


Related Items