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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.

Serve warm.

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