Filtering by Tag: Vermont Maple Syrup

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.

Homemade Mustard

One of the primary ingredients in mustard is vinegar, so the quality of the vinegar makes a huge difference in the final outcome. Try some of our favorite flavors in this recipe or experiment with your own! 

1 cup ground yellow mustard seed

2/3 cup vinegar (OLIVE & VINE Sherry Reserva, Vermont Maple Syrup, French Champagne, Serrano Honey, Jalapeno Piquant, Savory Oregano, Peach Mist, Honey Spiked Ginger, Traditional Balsamic Condimento) 

1/3 cup honey (omit this if you are using a sweeter vinegar such as Peach Mist balsamic)

1 teaspoon sea salt


Combine the ingredients in a small saucepan and cook over medium to medium-low heat for approximately six minutes.  Stir frequently until it thickens and then remove from heat.  Allow the mustard to cool before storing in an air-tight container. 

If you like your mustard spicy, you can refrigerate it at this point which will preserve its fiery characteristic.  If you prefer a more mellow flavor, allow it to sit at room temperature for a day or so before refrigerating.

Makes about 1-1/2 cups.


You can also experiment with adding herbs, infused sea salts, wine, chillies, peppercorns, horseradish, and on and on.  The possibilities here are endless!

Use as a condiment or to emulsify a great vinaigrette or marinade.