|Vermont Maple Dark Balsamic Vinegar
|Traditional Dark Balsamic Condimento
|Good Quality Dijon-Style Mustard
|Any Extra Virgin Olive Oil (for example Italian Biancollila Ultra-Premium)
|Shallots, finely minced
|Center-Cut Bacon, cooked crispy and finely crumbled
|Young Spinach Leaves, stems removed and washed
|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.