|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|
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.