Aged Maple Balsamic - Bacon Vinaigrette

 4 tablespoons Aged Maple Balsamic Vinegar

 2 Tablespoon aged red wine vinegar

 1 teaspoon good quality Dijon style mustard

 4 tablespoons Ultra Premium extra virgin olive oil (your choice)

 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

Directions:

 Place spinach in a serving bowl.

 Place the maple balsamic, half the crumbled bacon, red wine 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 extra virgin olive oil to emulsify.  Adjust seasoning,

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

 Serve warm