Maple Balsamic-Bacon Vinaigrette Spinach Salad
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Author:
The Old World Olive Co
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 Ingrdients
All Other Ingredients
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.
