Truffled Mushroom & Spinach Salad

• 1 bunch baby spinach
• 2-3 tablespoons white or black truffle butter
• 1 1/2 cups sliced crimini mushrooms (though I am sure any will work)
• kosher or flaky sea salt (I use maldon)
• 1/2 - 1 cups crumbled blue cheese (I like Roquefort or Gorgonzola, but Maytag is great too)
• 1 -2 tablespoons balsamic creme (or you can use a balsamic or sherry vinaigrette)

1. Put clean spinach in your serving bowl.
2. Melt half the truffle butter in a sautee pan. Add half the mushrooms and a sprinkle of salt. Sautee the mushrooms until they are starting to brown around the edges. If they give off too much liquid, drain some off. When they are done, put on top of spinach with pan juices so that spinach slightly wilts. Repeat with the remainder of the mushrooms.
3. Crumble blue cheese on top/around the mushrooms.
4. Top with a drizzle of balsamic creme or your favorite vinaigrette. I love the blasamic creme because it's slightly sweet and a little goes a long way! Serve hot or at room temperature.

baby spinach, white, crimini mushrooms, kosher, blue cheese, balsamic creme

Taken from food52.com/recipes/11207-truffled-mushroom-spinach-salad (may not work)