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Yields4 Servings
 2 qts Fresh Spinach, washed and stems removed
 4 slices Bacon, (or maple bacon)
 2 tbsp Shallot, finely minced
 ½ tsp Fine Sea Salt
 1 tsp Dijon Mustard, good quality
 4 tbsp VSOP Maple Aged Dark Balsamic Vinegar, (or traditional 18yr balsamic)
 2 tbsp VSOP Barrel Aged Red Wine Vinegar
 4 tbsp VSOP Extra Virgin Olive Oil, (your favorite varietal)
 1 pinch Fresh Cracked Black Pepper, to taste
 ½ cup Blue Cheese, crumbled
1

Remove stems and veins from washed spinach and tear into bite-sized pieces; place spinach in a large bowl.

2

In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate. Drain fat from pan but leave about 2 tablespoons of bacon fat in the pan.

3

Saute shallots over medium heat for about 2-3 minutes until softened.

4

Add sea salt, dijon mustard, balsamic vinegar and red wine vinegar to pan. Whisk to incorporate.

5

Remove pan from heat. Whisk in the extra virgin olive oil to emulsify the dressing. Adjust seasoning with cracked pepper and more sea salt if necessary.

6

Dress the spinach with the warm vinaigrette and toss gently to wilt (when properly wilted the leaf edges soften slightly but the spinach retains some crunch). Sprinkle the crumbled bacon and blue cheese over the spinach and serve immediately.

Ingredients

 2 qts Fresh Spinach, washed and stems removed
 4 slices Bacon, (or maple bacon)
 2 tbsp Shallot, finely minced
 ½ tsp Fine Sea Salt
 1 tsp Dijon Mustard, good quality
 4 tbsp VSOP Maple Aged Dark Balsamic Vinegar, (or traditional 18yr balsamic)
 2 tbsp VSOP Barrel Aged Red Wine Vinegar
 4 tbsp VSOP Extra Virgin Olive Oil, (your favorite varietal)
 1 pinch Fresh Cracked Black Pepper, to taste
 ½ cup Blue Cheese, crumbled

Directions

1

Remove stems and veins from washed spinach and tear into bite-sized pieces; place spinach in a large bowl.

2

In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate. Drain fat from pan but leave about 2 tablespoons of bacon fat in the pan.

3

Saute shallots over medium heat for about 2-3 minutes until softened.

4

Add sea salt, dijon mustard, balsamic vinegar and red wine vinegar to pan. Whisk to incorporate.

5

Remove pan from heat. Whisk in the extra virgin olive oil to emulsify the dressing. Adjust seasoning with cracked pepper and more sea salt if necessary.

6

Dress the spinach with the warm vinaigrette and toss gently to wilt (when properly wilted the leaf edges soften slightly but the spinach retains some crunch). Sprinkle the crumbled bacon and blue cheese over the spinach and serve immediately.

Wilted Spinach Salad With Bacon & Balsamic Vinaigrette

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