Well, it happened. I reached BLT nirvana. We went all out on this open-faced sandwich and it’s worth every second! The highlights? Marinating heirloom tomatoes in our Red Wine Vinegar and Basil Olive Oil. Drizzling the juices from thick Applewood bacon onto fresh arugula. And finally, adding avocado and homemade aioli to seal the deal. Your only dilemma will be whether to use a fork or to get your hands messy. (Tip: Have several napkins ready.)
This Spinach Salad with Warm Maple Balsamic and Bacon Vinaigrette is the stuff dreams are made of…sweet and salty with a perfect blend of bacon and maple flavors. Totally crave-worthy. We start with our Maple Balsamic Vinegar for richness and flavor. Add a small amount of crumbled bacon to keep the saturated fat in check. Throw in some shallots and mix it with our Tuscan Blend Olive Oil and you have a flavor that is completely over-the-top maximized.