Spinach Salad & Maple Dijon Vinaigrette

My friend Susan from work gave me this recipe in early May. While I've only made the complete salad only once {delicious!}, I've made the dressing several other times. It is a fun, fresh, fast, sweet and sour dressing. Oh, and did I mention delicious?!

Spinach Salad with Maple-Dijon Vinaigrette
(Source: Cooking Light)
Makes 8 servings.

Ingredients:
1/4 c. maple syrup
3 T. minced shallots (about 1 medium)
2 T. red wine vinegar
1 T. canola oil [The first time I made this I included the oil, since I've omitted it and haven't missed it]
1 T. country-style Dijon mustard [I'm not sure what this is, but I used spicy brown mustard]
1/4 t. salt
1/4 t. freshly ground black pepper
1 garlic clove, minced [The first time I doubled this qty. That was too much; one clove was plenty]
1 c. sliced mushrooms
1/2 c. vertically sliced red onion
1/2 c. chopped Braeburn apple
4 bacon slices, cooked and crumbled
1 (10-ounce) package fresh spinach

Combine first 8 ingredients in a large bowl, stirring with a whisk. Add mushrooms and remaining ingredients; toss well to coat.