Maple Balsamic-Bacon Vinaigrette Spinach Salad

Name: Maple Balsamic-Bacon Vinaigrette Spinach Salad
Ingredients: 4 Tbsp. OWOC Vermont Maple Balsamic; 4 Tbsp. OWOC Regional EVOO, your choice; 2 quarts young spinach leaves, stems removed, washed; 4 slices center-cut bacon, cooked to a crisp and finely crumbled; 2 Tbsp. OWOC Red Wine Vinegar; ½ tsp. salt; 2 Tbsp. finely minced shallots; Freshly ground black pepper to taste; 1 tsp. good quality Dijon-style mustard

The Old World Olive Co

Ingredients

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4 Tbsp. OWOC Vermont Maple Balsamic
4 Tbsp. OWOC Regional EVOO, your choice

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2 quarts young spinach leaves, stems removed, washed
4 slices center-cut bacon, cooked to a crisp and finely crumbled
2 Tbsp. OWOC Red Wine Vinegar
½ tsp. salt
2 Tbsp. finely minced shallots
Freshly ground black pepper to taste
1 tsp. good quality Dijon-style mustard

Directions

Place spinach in a serving bowl.
In a small saucepan over medium heat combine the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, freshly ground black pepper and mustard.
Gently warm while whisking, but remove from heat before mixture reaches a simmer.
Allow to cool for a minute, then whisk in the EVOO to emulsify. Adjust seasoning to taste.
Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.