1 cup fresh figs
4 tbsp of any Con' Olio Dark Balsamic Vinegar
2 tbsp Con' Olio red wine vinegar
1 tsp Dijon style mustard (we love La Favorita Old Fashioned)
4 tbsp Ultra Premium extra virgin olive oil (your choice)
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 quarts young spinach leaves, stems removed, washed
Directions
Place spinach in a serving bowl.
Place the 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 and figs
Serve warm