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
Directions:
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.