Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette

Name: Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette
Prep time: 10 min
Cook time: 10 min
Yield: 4 servings
Ingredients: 3 cups baby spinach; 2 pints blueberries, plus more for garnish; 1/4 cup crumbled blue cheese (recommended: Point Reyes Blue Cheese); 1 head frisee lettuce, chopped; Kosher salt and freshly ground black pepper; 1/4 cup Marcona almonds, toasted; 2 cups wild mushrooms, trimmed and cleaned; 2 cups wild mushrooms, trimmed and cleaned; 3/4 cup olive oil; 1 small red onion, diced; 1/4 cup red wine vinegar

Cook: 10 min

Prep: 10 min

Ready: 20 min

Servings: 4 servings

Calories: 341.37

Ingredients

1 1/4 cup Marcona almonds, toasted
2 3 cups baby spinach
3 1/4 cup crumbled blue cheese (recommended: Point Reyes Blue Cheese)
4 2 pints blueberries, plus more for garnish
5 1 head frisee lettuce, chopped
6 Kosher salt and freshly ground black pepper
7 2 cups wild mushrooms, trimmed and cleaned
8 2 cups wild mushrooms, trimmed and cleaned
9 3/4 cup olive oil
10 1 small red onion, diced
11 1/4 cup red wine vinegar

Directions

1
In a large saucepan, stir together the blueberries, olive oil, red wine vinegar, and red onion.
2
Place the pan over medium heat and bring to a simmer. Stir in the mushrooms and heat for 1 to 2 minutes, until mushrooms are heated through. Turn off the heat. Cover to keep warm.
3
In a large bowl, toss the frisee and baby spinach together with the warm dressing. Divide the salad among salad plates and top each salad with a sprinkle of almonds, a few crumbles of cheese, and some blueberries.
4
Serve immediately.

Nutrition per serving

341.37 Calories

45.71g Carbs

10.34g Protein

16.38g Fat

Allergens

milk egg fish tree nuts wheat peanuts

Baby Spinach Salad with Warm Wild Mushroom and Blueberry Vinaigrette

Directions

Nutrition per serving

Tags

Allergens