Name: Maple Balsamic & Bacon Vinaigrette over Wilted Spinach
Ingredients: 4 tbsp Dash of Thyme Maple Dark Balsamic Condimento; 2 tbsp Dash of Thyme Champagne Barrel Aged Wine Vinegar; 1 tsp Dijon Mustard; 4 tbsp Dash of Thyme Extra Virgin Olive Oil; 2 tbsp finely minced shallots; ½ 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)

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Maple Balsamic & Bacon Vinaigrette over Wilted Spinach

Course: Side Dish

Ingredients

4 tbsp Dash of Thyme Maple Dark Balsamic Condimento
2 tbsp Dash of Thyme Champagne Barrel Aged Wine Vinegar
1 tsp Dijon Mustard
4 tbsp Dash of Thyme Extra Virgin Olive Oil
2 tbsp finely minced shallots
½ 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

Instructions

Place spinach in a serving bowl.
Place Maple Balsamic, Champagne Vinegar, mustard, half the crumbled bacon, half the shallots, salt & pepper in a small sauce pan 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 EVOO to emulsify.
Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallots. Serve warm.