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The vinaigrette includes bacon fat, shallot, and Dijon mustard and is just hot enough to slightly wilt the baby spinach

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INGREDIENTS 2-3 tablespoons Vegan mayo 1 teaspoons Dijon mustard 3 tablespoons white balsamic vinegar 2 tablespoons white vinegar 1 tablespoon fresh lemon juice teaspoon garlic powder 2-3 teaspoons maple syrup (or sweetener of choice) - teaspoon salt - teaspoon coarse black pepper pinches red pepper flakes Optional Add Ins fresh thyme or oregano leaves INSTRUCTIONS If making your vegan mayo from scratch it can be made up to 2 weeks in advance and takes only 2 or 3 minutes to make