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Vermont Maple Balsamic Bacon Vinaigrette over Wilted Baby Spinach

An Olive Oil, Condimento and Vinegar Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

5 minutes


6 people


  • 4 Tablespoons Vermont Maple Balsamic Condimento
  • 2 Tablespoons Pinot Noir Wine Vinegar
  • 1 teaspoon good quality Dijon style mustard
  • 4 Tablespoons Ultra Premium Arbequina Extra Virgin Olive Oil
  • 2 Tablespoons finely minced shallots
  • 1/2 teaspoon salt
  • Freshly gound black pepper to taste
  • 4 slices center-cut bacon, cooked until crispy and finely crumbled
  • 2 quarts young spinach leaves, stems removed, washed


  • Place spinach in a serving bowl.
  • Place the maple balsamic, half the crumbled bacon, the Pinot Noir 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 Arbequina Extra Virgin Olive Oil to emulsify. Adjust the seasoning.
  • Gently dress the spinach with warm vinaigrette and top with remaining crumbled bacon and shallots.
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