Maple Bacon Wilted Spinach Salad
4 TBSP TTOV's Aged Maple Balsamic Vinegar
2 TBSP TTOV's Champagne Vinegar (or good red wine vinegar)
1 tsp good quality Dijon style mustard
4 TBSP TTOV's Grace Us With Garlic EVOO
2 TBSP finely minced shallots
1/2 tsp salt
freshly ground black pepper & salt to taste
4 slices center-cut bacon, cooked to a crisp and crumbled
2 hard boiled eggs - quartered
2 quarts young spinach leaves, stems removed, washed.
Place spinach in a serving bowl. Place 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. Whisk in the garlic olive oil to emulsify. Adjust salt & pepper to taste. Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon, eggs and shallots.