Spinach Salad with Bacon Maple Syrup Balsamic Vinaigrette

2 quarts young spinach leaves, stems removed, washed

4 tablespoons OLIVE & VINE Vermont Maple Syrup balsamic vinegar

4 slices center-cut bacon, cooked to a crisp and finely crumbled

2 tablespoons shallots, finely minced

2 tablespoons aged red wine vinegar

1 teaspoon good quality Dijon style mustard

1/2 half teaspoon salt

black pepper, to taste

4 tablespoons OLIVE & VINE extra virgin olive oil 


Place spinach in a serving bowl.

In a small saucepan, combine the balsamic vinegar, half of the crumbled bacon, half of the shallots, red wine vinegar, mustard, salt and pepper. Gently whisk over medium heat and remove before it reaches a simmer. Allow to cool for a minute, then whisk in the extra virgin olive oil to emulsify. Adjust seasonings if necessary.

Gently dress the spinach with the warm vinaigrette and top with the remaining crumbled bacon and shallots. Serve immediately.