8 c. baby spinach, washed and stems removed
4 slices center-cut bacon cooked and finely crumbled, divided
1 Tbls. shallot, minced (for garnish)
8 oz. mushrooms, thinly sliced
2 hard-boiled eggs, optional
4 Tbls. maple balsamic (or ratio: 2 regular balsamic to 1 maple syrup)
2 Tbls. red wine vinegar
2 slices cooked bacon, crumbled
½ t. salt
1 Tbls. shallot, finely minced
fresh ground pepper, to taste
1 t. Dijon mustard
4 Tbls. extra virgin olive oil
If using eggs, hard-boil 2 eggs ahead of time. When done, peel and refrigerate until ready to assemble salad.
Cook bacon to a crisp, remove to paper towel; break up into crumbles and set aside.
Place spinach in a large salad bowl with sliced mushrooms and sliced hard boiled eggs, if using.
Maple Balsamic Vinaigrette: In a small sauce pan, over medium heat, combine the maple balsamic (or regular balsamic vinegar and maple syrup), 2 slices of crumbled bacon, red wine vinegar, salt, 1 tablespoon minced shallot, freshly ground black pepper and mustard.
Gently warm while whisking (remove from heat before mixture reaches a simmer). Allow to cool for a minute, then whisk in the olive oil to emulsify. Adjust seasonings to taste.
To Serve: Gently dress spinach with warm vinaigrette and top with remaining bacon and 1 tablespoon minced shallot.