Aged Maple Balsamic Bacon Vinaigrette Over Wilted Baby Spinach


4 Tablespoons Midtown Olive Oil Aged Maple Balsamic Vinegar

2 Tablespoons Midtown Olive Oil Champagne Balsamic (or good red wine vinegar)
1 teaspoon Edmond Fallot Dijon Mustard

4 Tablespoons Ultra Premium EVOO
2 Tablespoons finely minced shallots
1/2 teaspoon 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 maple balsamic, champagne balsamic, mustard, half the crumbled bacon, half the shallots, salt & pepper in a small sauce pan 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 EVOO to emulsify.  Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallots.  Serve warm.

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