Aged Maple Balsamic-Bacon Vinaigrette Over Wilted Baby Spinach


  • 4 Tbsp. Oliva! Maple Balsamic Vinegar
  • 2 Tbsp. our Barrel Aged Red Wine Vinegar
  • 1 tsp. good quality Dijon style mustard
  • 4 Tbsp. our Ultra Premium Extra Virgin Olive Oil (optional)
  • 2 Tbsp. finely minced shallots
  • 1/2 tsp. salt
  • freshly ground black pepper to taste
  • 4 slices center-cut bacon, cooked to a crisp and finely crumbled
  • 2 quarts young spinach leaves, stems removed, washed

Place spinach in a serving bowl.
Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat.
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.
Serve warm