Maple Balsamic-Bacon Vinaigrette Over Wilted Baby Spinach

Makes 6 servings

ingredients:

4 Tbs. The Ancient Olive maple balsamic vinegar
2 Tbs. Pedro Jimenez Sherry vinegar
1 tsp. good quality Dijon style mustard (Edmond Fallot Burgundy or Kozlik’s Amazing Maple mustard work well in this recipe)
4 Tbs. The Ancient Olive EVOO or Bacon olive oil (your choice)
2 Tbs. finely minced shallots
1/2 tsp. Himalayan pink salt
freshly ground black pepper to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled
Blue cheese crumbles, chopped dates, chopped walnuts (Bobby Sue’s Nuts Over Olives are a great choice here), optional
2 quarts young spinach leaves, stems removed, washed

preparation:

Place spinach in a serving bowl. Place the maple balsamic, half the crumbled bacon, red wine or champagne balsamic 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. Add blue cheese crumbles, chopped dates/strawberries/dried cranberries, and chopped walnuts if desired and serve warm.