Serves: 6
Ingredients
4 tablespoons TAO Maple Balsamic Vinegar
2 tablespoons TAO Vinoso Barbaresco Red Wine Vinegar
1 teaspoon Dijon-style mustard
4 tablespoons TAO Extra Virgin Olive Oil or TAO Bacon Infused Olive Oil
1 finely minced shallot
1/2 teaspoon 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
Directions
Place spinach in a serving bowl.
Place the maple balsamic, half the crumbled bacon, 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.