Apple Maple Balsamic Vinaigrette

Ingredients:

4 TBSP	Vermont Maple Dark Balsamic Vinegar
2 TBSP	Traditional Dark Balsamic Condimento
1 tsp	Good Quality Dijon-Style Mustard
4 TBSP	Any Extra Virgin Olive Oil (for example Italian Biancollila Ultra-Premium)
2 TBSP	Shallots, finely minced
1/2 tsp	Salt
4 Slices	Center-Cut Bacon, cooked crispy and finely crumbled
2 Quarts	Young Spinach Leaves, stems removed and washed
To Taste	Freshly Ground Black Pepper

Directions:

Place spinach in a serving bowl.

Place the Vermont Maple Dark Balsamic Vinegar, half the crumbled bacon, Traditional Balsamic Condimento, 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 Extra Virgin Olive Oil to emulsify.

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

Serve warm.

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