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Salads, Soups & Stews

Maple Balsamic Bacon Dressing

4 tablespoons Maple Balsamic
2 Tablespoon Pinot Nero Rose Balsamic
1 teaspoon Main Maple Champagne Mustard (Stonewall Kitchens available at Barrie Olive Oil)
4 tablespoons EVOO
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.

Place Maple Balsamic, half the crumbled bacon,Pinot Nero Rose Balsamic, 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 EVOO to emulsify.  Adjust seasoning,

Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.

Serve warm

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