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Aged Maple Balsamic Bacon Vinaigrette Over Wilted Baby Spinach

Ingredients

 

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

 

Directions

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

 




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