4 tablespoons Aged Maple Balsamic Vinegar
2 Tablespoon Barrel Aged Red Wine Vinegar
1 teaspoon good quality Dijon style mustard
4 tablespoons Ultra Premium EVOO (your choice)
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.
Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.