4 Tbsp. Maple Balsamic
2 Tbsp. Traditional Balsamic
1 tsp. Dijon mustard
4 Tbsp. Mild Extra Virgin Olive Oil
2 Tbsp. finely minced shallots
1/2 tsp. salt
freshly ground black pepper, to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled
2 qt. young spinach leaves, stems removed, washed
Place spinach in a serving bowl. Place the Traditional and 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.
Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.