|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|
|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|
Place spinach in a serving bowl.
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.