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
Cook the bacon until crisp; drain on paper towels.
In a jar, shake all the vinaigrette ingredients until emulsified.
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.
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