Il Fornello Roast Ontario Apple Salad

• 12 cup baco noir wine
• 2 cups balsamic vinegar
• 12 red onion, chopped
• 1 tablespoon honey
• 1 bay leaf
• 12 cup maple vinegar
• 34 cup canola oil
• 2 teaspoons brown sugar
• 12 teaspoon kosher salt
• fresh ground pepper
• 12 shallot, peeled and halved
• 8 slices bacon, preferably smoked
• 2 large crispin apples (Mutsu)
• kosher salt
• fresh ground pepper
• freshly grated nutmeg
• 2 tablespoons unsalted butter
• 8 teaspoons honey
• 14 cup coarsely grated 2 year old white cheddar cheese
• 2 cups Baby Spinach

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

baco noir wine, balsamic vinegar, red onion, honey, bay leaf, maple vinegar, canola oil, brown sugar, kosher salt, fresh ground pepper, shallot, bacon, crispin apples, kosher salt, fresh ground pepper, nutmeg, unsalted butter, honey, cheddar cheese, spinach

Taken from www.food.com/recipe/il-fornello-roast-ontario-apple-salad-269362 (may not work)