Here is one of my favorite vinaigrettes that utilizes our delicious aged Maple Balsamic, barrel aged red wine vinegar, EVOO and our flavorful Edmond Fallot Dijon Mustard drizzled over Wilted Baby Spinach. I hope that you enjoy it as much as I do!
Aged Maple Balsamic Bacon Vinaigrette over Wilted Baby Spinach
What you will need:
•4 tablespoons Patricia & Paul Aged Maple Balsamic Vinegar
•2 Tablespoon Patricia & Paul barrel aged red wine vinegar
•1 teaspoon of Patricia & Paul’s Edmond Fallot Dijon mustard
•4 tablespoons Patricia & Paul Ultra Premium Extra Virgin Olive Oil
•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
•2 quarts young spinach leaves, stems removed, washed
•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.