The greens this time of year are just beautiful, so it seems only natural that we offer you a recipe featuring spinach! This delicious salad would make a perfect starter for a dinner party or as a main course, served alongside a protein. Enjoy! 

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

Remove stems and veins from washed spinach and tear into bite-sized pieces; place spinach in a large bowl. 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. Saute shallots over medium heat for about 2-3 minutes until softened. Add sea salt, dijon mustard, balsamic vinegar and red wine vinegar to pan. Whisk to incorporate. 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. 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.

To find the specialty vinegars and olive oil, visit 



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