Needed for this Recipe:
4 tablespoons Sunshine Coast Olive Oil Co. Aged Maple Dark Balsamic Vinegar
2 Tablespoon Sunshine Coast Olive Oil Co. Champagne Balsamic vinegar
1 teaspoon Dijon mustard
4 tablespoons Sunshine Coast Olive Oil Co. Blood Orange Olive Oil
2 tablespoon finely minced shallots
½ teaspoon salt
freshly ground black pepper to taste
4 slices bacon, cooked to a crisp and finely crumbled
6 cups young spinach leaves, stems removed, washed
Place spinach in a serving bowl.
Place the maple balsamic, half the crumbled bacon, champagne balsamic 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 olive oil to emulsify (blend). Adjust seasoning,
Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.