Spinach Salad with Warm Maple Balsamic and Bacon Vinaigrette

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.


  • 4 Tbsp. Olive Tree Maple Balsamic Vinegar
  • 2 Tbsp. red wine vinegar
  • 1 tsp. Dijon style mustard
  • 4 Tbsp. Olive Tree Tuscan Blend Olive Oil
  • 2 Tbsp. finely minced shallots
  • ½ tsp. salt
  • Freshly ground black pepper to taste
  • 4 slices center-cut bacon, cooked to a crisp and finely crumbled
  • 2 quarts young spinach leaves, stems removed, washed


Place spinach in a serving bowl.

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 Tuscan Extra Virgin Olive Oil to emulsify.

Adjust seasoning.

Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.

Serve warm.


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