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.
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