4 tablespoons Pure Maple Balsamic Vinegar
2 Tablespoon aged red wine vinegar
1 teaspoon good quality Dijon style mustard
4 tablespoons 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
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 to taste.
Gently dress salad with warm vinaigrette and top with remaining crumbled bacon and shallot.
To purchase the Pure Maple balsamic vinegar or extra virgin olive oil used in this recipe, visit our online store!