Smoky Spinach Salad with Maple Balsamic Vinaigrette

It's hearty enough to be the whole meal.

Ingredient Spotlight. Our Vermont Maple Dark Balsamic Vinegar — made with real Vermont maple — is the backbone of the dressing: deep, sweet, and unmistakably New England. We whisk it with our Smoked Olive Wood Infused Olive Oil, which brings a gentle campfire smokiness that echoes the bacon without a drop of liquid smoke.

Ingredients

• Vinaigrette: 2 Tbsp Smoked Olive Wood Olive Oil · 2 Tbsp Vermont Maple Dark Balsamic · 1 Tbsp minced garlic · 1 Tbsp Dijon · 1 Tbsp maple syrup · salt & pepper
• Salad: 1 box baby spinach · 1 lb bacon, cooked & crumbled · 2 cups cherry tomatoes, halved · 2 avocados, diced · 2 cups fresh mozzarella balls · 4 hard-boiled eggs, quartered
• Optional: candied pecans; thin-sliced crisp apple

Instructions

1. Cook the bacon until crisp; drain on paper towels.
2. In a jar, shake all the vinaigrette ingredients until emulsified.
3. In a big bowl, combine spinach, bacon, tomatoes, avocado, mozzarella, and eggs (add pecans and apple if using). Drizzle with dressing, toss gently, and serve right away.

Chef's Notes

• Dress at the last second so the spinach stays lively.
• Slightly jammy eggs (8–9 minutes) beat fully hard-boiled here.

Make It Yours

• No smoked oil on hand? Our Rosemary Fused Olive Oil makes a lovely herby version.
• A crumble of blue cheese pushes it toward steakhouse territory.

Allergens: contains egg and dairy (and tree nuts, if using pecans).

That maple balsamic is a local favorite for a reason — come taste it at the shop.