Recipes
MAPLE-BACON BALSAMIC VINAIGRETTE OVER WILTED BABY SPINACH
Ingredients
- 4 Tbsp Lake George Olive Oil Co. Aged Maple Balsamic Vinegar
- 2 Tbsp Lake George Olive Oil Co. Barrel-Aged Red Wine Vinegar
- 4 Tbsp Lake George Olive Oil Co. Picual Extra Virgin Olive Oil
- 1 tsp Dijon style mustard
- 2 Tbsp shallots, finely chopped
- 4 slices center-cut bacon, cooked to a crisp, finely crumbled
- 2 quarts baby spinach leaves
- 1/2 tsp salt
Instructions
- In a small saucepan over medium heat, add the Lake George Olive Oil Co. Aged Maple Balsamic Vinegar, Lake George Olive Oil Co. Barrel-Aged Red Wine Vinegar, Dijon style mustard, half the shallots, half the bacon and salt.Gently warm while whisking, remove from heat before it reaches a simmer. Allow to cool for a minute and then whisk in the Lake George Olive Oil Co. Picual Extra Virgin Olive Oil to emulsify. Adjust seasoning.
- Place spinach in a serving bowl. Gently dress the spinach with the warm vinaigrette and top with remaining crumbled bacon and shallots.
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