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BACO BALSAMIC GLAZE:.
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In small saucepan on medium heat, reduce the wint to 1/4 cup.
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Add Vinegar, onion, honey and bay leaf.
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Cook until liquid is reduced to 1/2 cup.
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Strain onions and bay leaf.
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Refrigerate in a squirt bottle until ready to use.
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Try to remove from fridge 1 hour before using.
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MAPLE VINAIGRETTE:.
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In small saucepan, reduce vinegar to 1/3 cup over medium heat.
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Stir in oil, sugar, salt, pepper and shallot.
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Refrigerate in a squirt bottle until ready to use.
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ROAST APPLE SALAD:.
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Cook bacon over medium heat until nearly crisp (about 80 % cooked).
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Drain on paper towels.
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Cut each slice in half.
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Core and peel apples and cut each into 4 thick rings.
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(Can't be done ahead).
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Season each with salt, pepper and nutmeg.
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Melt butter in a large skillet over medium high.
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Add apple rings.
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Drizzle each with 1 tsp honey.
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Cook 2 minutes per side, until golden.
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(If the heat isn't high enough, the apples will turn to mush).
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Transfer 4 apple rings to a baking sheet.
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Arrange 4 pieces of bacon on each apple slice, leaving the core area open.
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Top each with 1 tablespoons of cheddar.
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In the upper third of the oven, broil on high for 2 minutes.
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Top each ring with the remaining apple rings to make sandwiches.
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Divide spinach over centre of 4 plates.
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Top each with an apple sandwich stack.
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Drizzle Baco Balsamic Glaze around the rim of each plate (about 1 tsp or to taste).
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Drizzle Maple vinaigrette over each apple stack (also about 1 tsp or to taste).
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Refrigerate remaining glaze and vinaigrette for other uses.
