Maple-Bacon Vinaigrette
Over Wilted Baby Spinach

½ cup BLOOD ORANGE OLIVE OIL*
3 Tbsp MAPLE BALSAMIC*
1 tsp good quality Dijon style mustard
2 Tbsp finely minced shallots
½ tsp HIMALAYAN PINK SALT*
freshly ground BLACK PEPPER* to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled
young spinach leaves
Additional toppings, see below

Place desired amount of spinach in a serving bowl, set aside.

Combine the salt, pepper, mustard, half the shallots and half the crumbled bacon in a small saucepan over medium heat. Gently warm while whisking, remove from heat before it reaches a simmer. Allow to cool for a few minutes, then slowly whisk in the olive oil to emulsify. Adjust seasoning if needed. 

Dress spinach with warm vinaigrette (which wilt slightly wilt the spinach) then top with remaining crumbled bacon and shallots. Serve warm.

* Available at The Vintage Olive *

Delicious Additions: Poached, hard or soft boiled eggs, red onion, avocado, toasted walnuts or pecans, feta crumbles, dried cranberries.