Sauteed Mushrooms On Red Wine Vinaigrette Spinach Salad

• For The Vinaigarette
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons minced shallots
• 1 teaspoon Dijon mustard
• kosher salt and black pepper
• For The Salad
• 1 1/2 lbs assorted fresh mushrooms (button, cremini, chanterelle, oyster)
• 1 tablespoon minced garlic
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley leaves
• 6 ounces fresh Baby Spinach (a 5 or 6 ounce bag of pre-washed baby spinach)

1. Whisk together the 1/4 cup oil, vinegar, shallots, and Dijon for the vinaigrette in a small bowl or measuring cup; season with salt & pepper. Set vinaigrette aside.
2. Saute mushrooms and garlic in the 2 tablespoons olive oil and 2 tablespoons unsalted butter until mushrooms are slightly softened, 5-8 minutes; toss with parsley.
3. Toss spinach with vinaigrette. Divide spinach among 6 salad plates; top each salad with warm mushroom mixture.
4. Serve salads immediately.

vinaigarette, extra virgin olive oil, red wine vinegar, shallots, mustard, kosher salt, salad, mushrooms, garlic, extra virgin olive oil, unsalted butter, parsley, baby spinach

Taken from www.food.com/recipe/sauteed-mushrooms-on-red-wine-vinaigrette-spinach-salad-412738 (may not work)