Ingredients
4 tablespoons Liquid Gold Maple Balsamic Vinegar
2 Tablespoon Liquid Gold Red wine vinegar
1 teaspoon good quality Dijon style mustard
4 tablespoons Liquid Gold Ultra Premium extra virgin olive oil (your choice)
2 tablespoon 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
Baby spinach leaves, stems removed, washed
Directions
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
Recipe adapted from Chef Rachel Bradley