Ingredients
4 tablespoons Con' Olio Aged Maple Balsamic Vinegar
2 Tablespoon aged Con' Olio red wine vinegar
1 teaspoon good quality Dijon style mustard (we love La Favorita Old Fashioned)
4 tablespoons Ultra Premium extra virgin olive oil (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
 
Directions
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.
 
Serve warm