Warm Spinach Salad with Whisky Maple Mustard Vinaigrette

Instructions

1. In a large frying pan, render the bacon until crisp and remove to a paper towel lined plate
2. Drain all but 1 tsp of the bacon fat into a small bowl and return the pan to the heat
3. Brown the mushrooms in batches adding a little bacon fat when needed
4. In a warm serving bowl, mound the clean spinach with the cooked bacon and warm mushrooms
5. In the still hot frying pan, off the heat stir together the remaining bacon fat with enough olive oil to make up 1/4 cup of fat
6. Add the sherry vinegar and Yellow Deer Whisky Maple mustard and whisk to combine
7. Spoon enough of the warm vinaigrette over the salad to coat it well when tossed together
8. Serve immediately