Spinach and Endive Salad With Kasha and Mushrooms

• 1 6-ounce bag baby spinach, washed and spun dry
• 1 cup cooked kasha
• 4 to 6 white or cremini mushrooms (to taste and depending on size), sliced thin
• 2 tablespoons chopped fresh dill, or a combination of dill, parsley, and chives
• 2 endives, sliced
• 13 cup broken walnuts
• 1 ounce crumbled feta (optional)
• 2 tablespoons fresh lemon juice
• 2 tablespoons sherry vinegar
• freshly ground pepper to taste
• Salt to taste
• 1 small garlic clove, pureed
• 1 teaspoon Dijon mustard
• 2 tablespoons walnut oil
• 1/4 cup extra virgin olive oil

1. In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
2. In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil.
3. Toss with the salad and serve.

baby spinach, kasha, white, fresh dill, endives, walnuts, lemon juice, sherry vinegar, freshly ground pepper, salt, garlic, mustard, walnut oil, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1017209 (may not work)